Savory Cottage Cheese and Ham Muffins

Ingredients

• 150 g white cheese (Coarsely grated)
• 1 carrot (Medium-sized, finely grated)
• 100 g cooked ham (Cut into small pieces)
• 3 eggs (Lightly beaten)
• 250 g cottage cheese
• 2 dl low-fat milk
• 150 g quick-cooking rolled oats
• 50 g fine whole-wheat flour
• 1 tsp baking powder
• 1 tsp dried oregano
• 1 tsp salt

Steps

1. 1

   Coarsely grate the cheese and finely grate the carrot. Set both aside.

2. 2

   Cut the cooked ham into small pieces.

3. 3

   Place the eggs in a wide mixing bowl and whisk them lightly. Add the cottage cheese, milk, grated carrot, grated cheese, and chopped ham, then mix until combined.

4. 4

   In a separate bowl, combine the oats, whole-wheat flour, baking powder, dried oregano, and salt. Add this dry mixture to the wet mixture and stir thoroughly. Let the batter stand for at least 10 minutes so the oats can absorb moisture and swell.

5. 5

   Preheat the oven to 180°C (350°F). Place paper muffin cases on a baking sheet, or grease a muffin tin with butter if using one. Divide the batter evenly among approximately 12 muffin cases.

6. 6

   Bake at 180°C (350°F) for approximately 30 minutes, until the muffins are set and lightly golden. Allow them to cool before removing them from the cases or tin.

Notes

The batch makes approximately 12 muffins. Store them in a lunchbox, or freeze them for later; they can thaw in a lunchbox or on the counter. The published nutrition information is for the full recipe: approximately 1,932 kcal, 148 g protein, 132 g carbohydrates, and 84 g fat.

Nutrition per serving

• snack
• breakfast
• lunchbox
• high-protein
• baked
• make-ahead
• freezer-friendly
• savory