Cottage Cheese and Egg Muffins with Bacon and Green Onions

Not only are these really simple to make but they are actually really healthy. You can leave out the bacon of course but only 3 strips adds plenty of flavor and is the only fat in the muffins. My Dad and Derek eat a whole dozen in one day.

2/3 cup cottage cheese (I used low-fat)
1/2 cup grated parmesan cheese + 1 T for topping muffins if desired
1/4 cup flour. (I use whole wheat flour)
2/3 cup almond meal (I use 2/3 cup almonds ground in food processor for this, which makes it slightly chunkier)
1 tsp. baking powder
1/2 tsp. salt
3 T water
4 eggs, beaten
3 strips bacon, cooked until crisp, fat blotted with paper towel, then crumbled
3 T thinly sliced green onion (scallions)

Preheat oven to 400 F.

In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, salt, water, and beaten egg. Mix well. Gently mix in crumbled bacon and green onion, until well distributed in batter.

Spray muffin cups with nonstick spray, or use foil muffin liners (I would spray those also.) Fill muffin cups 3/4 full, topping with a small amount of Parmesan cheese if desired. (I made it both ways in my experiments and didn't think the parmesan on top was really essential.) Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.

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