Greek · Dessert
Greek Spinach Cheese Muffins
A savoury-leaning Greek-inspired protein muffin built on cottage cheese, egg and whey isolate rather than flour and butter, studded with paneer for a feta-like bite and finished with a dollop of cool yogurt.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
247Calories
26.2gProtein
10.3gFat
12.8gCarbs
4.5gSugar
2.7gFiber
633mgSodium
113mgChol
3.2gSat Fat
291mgPotassium
165mgCalcium
1.5mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Greek Lager Beer (Mythos)
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Squeeze excess moisture from a handful of thawed spinach (used fresh as flavouring base, not counted separately) and set aside, or skip if using the savoury greens already folded into the cottage cheese.
3
In a bowl, whisk the beaten egg and egg white into the drained lowfat cottage cheese until mostly smooth.
4
Stir in the crumbled paneer, whey protein isolate, chickpea flour, ground flaxseed, baking powder, salt, cracked black pepper and grated nutmeg until just combined into a thick batter.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about three-quarters full.
6
Bake for 20-22 minutes until risen, set in the centre and lightly golden at the edges.
7
Cool in the tin for 5 minutes, then transfer to a wire rack to cool for 10 minutes more.
8
Top each muffin with a small dollop of greek yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g drained cottage cheese lowfat
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 0.7 oz20g unflavoured whey protein isolate
- 1.2 oz35g crumbled paneer
- 0.9 oz25g chickpea gram flour
- 0.3 oz8g flaxseed ground
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0 oz1g cracked black pepper
- 0 oz1g grated nutmeg
- 0.5 oz15g greek yogurt
