Ingredients
- 1/2 cup low-fat cottage cheese, rinsed and drained well
- 1/3 cup finely grated Parmesan cheese
- 1/4 cup white whole wheat flour
- 2/3 cup almond meal (not finely-ground almond flour, I use Bob's Red Mill Almond Meal)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. dried oregano (I used Greek oregano)
- 1 tsp. Spike Seasoning (optional, or use any all-purpose seasoning that you like with eggs)
- 4 eggs, beaten
- 3 T water
- 1/2 cup diced turkey pepperoni (I cut the pepperoni rounds into sixths)
- 4 string cheese mozzarella sticks, cut into slices and some slices cut into smaller pieces (3/4 cup chopped mozzarella pieces)
Preparation
Step 1
Put cottage cheese into a fine-mesh strainer and rinse with cold water, then let drain while you prep other ingredients. Preheat oven or toaster oven to 400C/200F. Spray silicone muffin cups or muffin pan with nonstick spray or olive oil.
While pepperoni drains, chop the pepperoni. (I cut the round pepper pieces into sixths to make pie-shaped pieces, but you could cut them smaller if you prefer.) Slice the string cheese mozzarella sticks, then chop some of the slices to make various-sized pieces of cheese. (You could probably use 3/4 cup grated mozzarella, but I liked the chunks of cheese in this.)
When the cottage cheese has drained, mix together cottage cheese, Parmesan, flour, almond meal, baking powder, salt, dried oregano, and Spike Seasoning. Beat eggs with a fork, then beat in 3 tablespoons water. Add the egg mixture to the other ingredients and stir until combined.
Add the chopped pepperoni and sliced string cheese to the batter and gently stir to combine. Spoon the mixture into the sprayed baking cups of muffin tin, dividing evenly between the cups. Bake 30-35 minutes, or until the muffins are lightly browned and set. Eat while warm.
You can let these cool and store in for several days in the refrigerator in a plastic container with a snap-tight lid. Reheat the muffins in the microwave just until barely warm (about 1 minute, depending on your microwave.)