Cottage Cheese and Egg Muffins With Cheddar

• cup low fat cottage cheese↗2⁄3 cup
• cup grated parmesan cheese1⁄4 cup
• cup whole wheat flour↗1⁄4 cup
• cup flax seed meal↗2⁄3 cup
• teaspoon baking powder↗1 teaspoon
• teaspoon salt↗1⁄4 teaspoon
• cup egg substitute1 cup
• tablespoons water↗3 tablespoons
• cup sharp cheddar cheese↗1⁄2 cup
• tablespoons sliced green onions2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.

3. 3

   Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.

4. 4

   Divide batter between six muffin cups.

5. 5

   Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.).

6. 6

   Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.