Hurricane Harvey is officially on its way to the Texas coast. We’re stocked up on food and water, and have moved everything inside off of our balcony. So what’s left for me to do? Bake, of course!
As much as I love cake (and I mean, really really love cake), I have a thing for savory breakfast food. Muffins are one of those wonderful things that you can make sweet or savory, and mix up with whatever flavors take your fancy. So, muffins seemed like the way to go. Since I’ve been trying to mature sure we have plenty of protein sources, I wanted to add some cottage cheese. Plus, I also really really love cheese! I modified a great looking recipe, mostly so that I could add more vegetables. I think this stems from when I was unemployed, and I found that I could stretch my budget by bulking up recipes with extra veggies, since they cost so much less than proteins. It also has the added bonus of hiding them in my husband’s food!
As muffins go, this is a pretty simple recipe: mix the wet ingredients, add the dry ingredients, add veggies, bake. I started with 2 slices of bacon, 1/2 a diced red onion, 1/2 a diced red bell pepper and around 1/2 cup of frozen corn. Cook the bacon for a few minutes to start rendering the fat, then add the onions and continue to cook until softened. Add the pepper and corn, and cook until the corn has thawed and heated through. Allow to cool.
For the muffin mixture, start with 1 cup cottage cheese, 2 eggs and 2 egg whites (you can use 4 whole eggs, I just happened to need 2 yolks for something else), 1/2 cup of your preferred shredded cheese and 1/4 cup water. Mix until combined, then add the dry ingredients. I used 1/2 cup whole wheat flour, 3/4 cup almond meal, 1 tsp baking powder, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until there are no clumps of flour, then add in the bacon and veggies and mix until evenly distributed. Divide into 18 muffin cups, either greased or lined (I love my silicone baking cups for this kind of recipe), and bake at 400F for 30 minutes.
Now I just need to hide some zucchini in some chocolate cupcakes and we’ll be all set for the storm!
Makes 18 muffins
- 2 slices bacon
- 1/2 large red onion, diced
- 1/2 red bell pepper, diced
- 1/2 cup frozen corn
- 1 cup cottage cheese
- 2 eggs
- 2 egg whites
- 1/2 cup shredded cheese
- 1/4 cup water
- 1/2 cup whole wheat flour
- 3/4 cup almond meal
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 400F
- Grease or line 18 muffin tin holes
- Cook bacon over medium heat for around 5 minutes
- Add onion to bacon and cook until soft
- Add pepper and corn, and cook until corn has thawed and heated through. Leave to cool
- Mix cottage cheese, shredded cheese, eggs, egg whites and water
- Add flours, baking powder and spices, and mix until no flour clumps remain
- Add cooked bacon and veggies
- Distribute mixture between prepared muffin tins
- Bake for around minutes