COTTAGE CHEESE AND SPINACH MUFFINS
- Servings : 2
- Preparation : 20 minutes
- Cook time : 20 minutes
- Calories : 350 cal
- Carbohydrate : 35 g
- Lipid : 14 g
- Fiber : 4 g
- Protein : 20 g
Ingredients
- 125 ml (1/2 cup) chopped fresh spinach
- 125 ml (1/2 cup) whole wheat flour
- 60 ml (1/4 cup) oat flakes
- 2.5 ml (1/2 tsp.) baking powder
- 1 egg
- 30 ml (2 tbsp.) milk
- 15 ml (1 tbsp.) oil olive
- 125 ml (1/2 cup) 1% m.g. cottage cheese
- 30 ml (2 tbsp.) grated Emmental cheese
- Sodium-free vegetable seasoning, to taste
- Salt and pepper, to taste
Steps
1 - Preheat the oven to 180°C (350°F) and lightly grease a muffin tin or use paper liners.
2 - In a large bowl, combine the flour, oatmeal, baking powder, vegetables seasonings, salt and pepper.
3 - In another bowl, whisk the egg, milk, olive oil and cottage cheese. Add the chopped spinach and mix well.
4 - Add the dry ingredients to the wet mixture and stir until you obtain a homogeneous dough. If the dough seems too thick, add a little more milk to adjust the consistency.
5 - Divide the dough between 4 muffin tins. Sprinkle a little grated cheese on top of the muffins.
6 - Bake for 17 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before unmolding. Serve hot or at room temperature.
Products used
@Diane : Comme c’est gentil Diane, merci beaucoup!
@Stéphanie : Merci beaucoup Stéphanie!
Bonjour, je viens de les essayer pour mon dîner et c’est délicieux. Avec une salade du chef saupoudré de graines de citrouille ce fut un repas très satisfaisant. Merci du partage!
J’ai fait la recette ce matin de muffins et c’est vraiment bon.
Bonne journée
4 comments