Ingredients
Scale
- 1/4 cup finely diced chicken ham
- 1/2 cup grated sharp cheddar
- 2 tbsp sliced green onions
- 2/3 cup cottage cheese
- 1/4 cup grated Parmesan
- 1/4 cup white whole wheat flour
- 2/3 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 eggs, beaten
- 3 tbsp water
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the chicken ham, sharp cheddar, and green onions.
- In another bowl, mix together the cottage cheese, Parmesan, white whole wheat flour, almond flour, baking powder, and salt.
- Add the beaten eggs and water to the dry mixture, stirring until well combined.
- Gently fold the chicken ham and cheese mixture into the batter until just incorporated.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Use paper liners for easy cleanup.
- Let muffins cool before storing.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg