Mmmmmm. Just so you’re warned before you being making these: they won’t last long and this recipe only makes 5 muffins, so a double batch might be a good idea. I actually decided to make these muffins on a morning I had to fast for some testing at the doctor’s office, which was a very bad decision. I was able to refrain from tasting them but it was painful.
I’m sharing this recipe with you for a couple reasons. They are SUPER easy and fast to make. They would make an excellent breakfast and are a great way to get in veggies and protein during your first meal. They would also make a great 2nd lunch. And they are delicious. So, here is the recipe.
1/3 cup cottage cheese (I used 2%)
2 eggs, beaten
1/4 cup whole wheat pastry flour
1 1/2 tablespoons water
a couple good shakes of dried dill
1/3 cup chopped smoked salmon
1 tablespoon of almond meal/flour
a handful of fresh spinach, chopped
1 tablespoon grated parmesan (optional)
First, preheat your oven to 400. Here all all the ingredients you’ll need to mix together (except the water). Here I have some Bob’s Red Mill almond meal, which you can find at Whole Foods. We have almond flour available for purchase at the clinic for our clients.
I decided to add the spinach last minute.
So, you mix everything except the parmesan together in a small bowl.
And spoon the mixture into a lined muffin tray. When I make cookies or muffins, I really like to use an ice cream scoop to spoon the batter out; it works really well and cuts down on mess. Bake for 15-18 minutes.
On a side note, I love this brand of muffin liners (If You Care brand found at Whole Foods). They are naturally non-stick so you don’t need to grease them and you can use them without a muffin pan if you don’t have one. You just sit them on a baking tray and pop them in the oven.
When 15 minutes are up, take the muffins out, sprinkle a little parmesan on each and pat it down gently. Then stick them back in the oven for 5 more minutes.