Savory Muffins
Today I’m going to show you how to make savory muffins.
These quick breakfast muffins are low in fat and high in protein.
This recipe is super versatile, you can use almost anything you have in the fridge, different vegetables, leftover meat and cheeses.
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This is why you’ll love these healthy muffins:
These make a great make ahead breakfast or snack!
They’re so filling!
They’re moist, tender and so delicious!
They’re so versatile – great for using different leftover ingredients!
SAVORY MUFFINS RECIPE
(makes 12 muffins)
Ingredients:
1.5 cups ground oats, or oat flour (150g)
1/2 cup cornmeal or polenta (60g)
2 tsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 cup cottage cheese (225g)
1/2 cup Greek yogurt (115g)
1/4 cup applesauce (65g)
1/2 cup cheddar cheese, grated (50g)
2 eggs
1 cup sweeet potato, grated (150g)
1 cup sweet corn, canned or frozen (165g)
NUTRITIONAL INFO (per muffin):
150 calories, fat 3.7g, carb 20.9g, protein 8.4g
Preparation:
In a bowl add all the dry ingredients, ground oats, polenta, baking powder, salt, garlic powder and cayenne pepper, and mix together.
Grate the cheddar cheese directly into the dry ingredients and mix it up a bit.
In separate bowl add the cottage cheese, Greek yogurt, applesauce and eggs. Whisk well, then stir in grated sweet potato and corn (frozen or canned).
Add the dry ingredients in and gently fold in, just until incorporated.
Line your muffin pan and spoon the batter into each cup, pressing a bit with a spoon to pack the ingredients in.
Bake at 350F (180C) for 25 minutes.
Let it cool in the pan for 5 minutes, then transfer to a wire rack.
Eat warm or store in the fridge for up to a week, these reheats so well.
Enjoy!