Greek · Dessert
Spiced Honey Cookie Muffins
A Greek-spiced honey muffin built like a melomakarona cookie but baked light and high in protein, using a cottage cheese and whey base instead of butter and syrup-soaking, finished with a thin honey brush and toasted walnuts for crunch and warmth.
$1
15 minsPrep
19 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
252Calories
19.8gProtein
6.1gFat
32.7gCarbs
14.3gSugar
3.5gFiber
675mgSodium
61mgChol
1.3gSat Fat
215mgPotassium
112mgCalcium
1.5mgIron
0.4mcgVitamin B12
1.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Blend the lowfat cottage cheese until completely smooth, then whisk in the honey, egg, egg white and orange zest.
3
In a separate bowl combine the whole-wheat flour, whey protein isolate, cinnamon, ground cloves, baking powder, baking soda and salt.
4
Fold the dry mixture into the wet mixture until just combined, then fold in the chopped walnuts.
5
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer comes out clean and the tops spring back.
6
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
7
Brush the warm muffin tops with the thinned honey for a glossy, spiced-cookie finish and leave to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g whole wheat flour
- 0.8 oz22g whey protein isolate
- 1.9 oz55g blended smooth cottage cheese lowfat
- 0.8 oz22g honey
- 5/85/8 eggs, beaten (30g)
- 3/43/4 egg whites (25g)
- 0.1 oz2g cinnamon ground
- 0 oz0.5g ground cloves
- 0.1 oz3g baking powder
- 0 oz1g baking soda
- 0.2 oz6g zested orange
- 0.4 oz10g chopped walnut
- 0 oz1g salt
- 0.3 oz8g thinned with water for brushing honey
