Categories: Breakfast
Ingredients
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1/4 cup water
- 1/4 cup whole wheat flour
- 1 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 ounces prosciutto, roughly chopped
- 1/4 cup chives, finely chopped (from about 1/2 a 2/3 ounce package)
Directions
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Preheat the oven to 400°F. Line a muffin pan with paper baking cups and spray them lightly with baking spray.
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Whisk the cottage cheese, Parmesan cheese, eggs, and water together in a large bowl. Add the flour, almond meal, baking powder, smoked paprika, and salt, and whisk until no lumps remain. Fold in the prosciutto and chives, whisking one more time if necessary to break up clumps of prosciutto.
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Divide the batter between the muffin cups and bake for 30 to 35 minutes or until puffed and golden brown.
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Store leftovers in the fridge; they’re best warmed slightly before serving.