These tender, savory muffins are the perfect accompaniment to scrambled eggs at breakfast or a soup or salad at lunch.
Makes 12 muffins
1 cup low-fat milk
1 large egg
1/4 cup melted butter
¾ cup Honeysuckle Sweet Red Onions, minced
¾ cup walnuts, chopped, toasted
¾ cup low-fat cottage cheese
2 tablespoons fresh dill, minced or 2 teaspoons dry dill weed
2 cups white all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
- Preheat the oven to 375°F.
- Line muffin pan with foil muffin cups. Do not use paper muffin cups; the muffins will stick to the paper.
- Toast walnuts on a baking sheet for 5-7 minutes.
- Combine the milk, egg, and melted butter in a large bowl. Whisk to combine well.
- Add the onions, toasted walnuts, cottage cheese, and dill; stir to combine.
- Add the flour, baking powder, salt, and sugar, stirring only enough to dampen the flour. The batter should not be smooth.
- Spoon batter into the muffin cups, filling each cup nearly full.
- Bake for 25 minutes.
- Muffins can be stored in an airtight container at room temperature for a day; after that, transfer them to the refrigerator.
Nutrition Information per Muffin
200 calories; 10 g total fat; 3 g saturated fat; 30 mg cholesterol; 280 mg sodium; 125 mg potassium; 21 g carbohydrate; 1 g dietary fiber; 6 g protein