Wednesday, May 18, 2011

Yummy breakfast muffins (lchf)

Filling everyday muffins
Here is the recipe for my favorite breakfast muffins that I found at one of my favorite food blogs, "lchf-bloggen". These are perfect to carry in your bag and eat "au natural" as a snack or with cheese for breakfast/lunch.

Ingredients for 6-8 muffins:
1 cup cottage cheese
2-3 tbs. psyllium husk powder
1 cup grounded almonds (or almond flour)
1 tsp. baking powder
1/4 cup chopped sundried tomatoes
1/4 cup chopped fresh basil (or 2 tbs. pesto and some dried basil if you haven't got fresh herbs)
1/4 cup water
4 whipped eggs
1/2 ts. salt
3/4 cup freshly grounded parmesan cheese

Preheat your oven to 200'C.
Mix everything except for the parmesan in a bowl. Pour into muffins forms (silicon or non stick - that is important!) and sprinkle with cheese. If you haven't got parmesan, you can use any kind of cheese, actually. I like cheddar.

Bake for approx. 30 to 35 minutes. Let cool and enjoy!

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