Cornmeal Muffins with Roasted Red Peppers and Feta.pdf148.8KB
3/4 cup (175ml) cottage cheese
5 large eggs, beaten
1/4 cup (60ml) almond milk (or water)
1 cup (120g) almond meal (see Recipe Notes)
1/4 cup(38g) cornmeal
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 cup (105g) roasted red peppers (in oil), diced
1/2 cup (65g) crumbled feta cheese
3 heaping tablespoons finely chopped chives
Preheat the oven to 375°F. Line a muffin pan with 9 paper baking cups.
Whisk the cottage cheese, eggs, and almond milk together in a large bowl. Add the almond meal, cornmeal, baking powder, garlic powder, and salt, and whisk until smooth. Stir in the roasted red peppers, feta, and chives.
Divide the batter between the 9 muffin cups and bake for 30 minutes, or until tops are golden-brown and lightly domed. Enjoy warm or room temperature. Store leftovers covered in the fridge for up to 5 days.