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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

  1. Preheat the oven to 375°F.
  2. Line muffin pan with foil muffin cups. Do not use paper muffin cups; the muffins will stick to the paper.
  3. Toast walnuts on a baking sheet for 5-7 minutes.
  4. Combine the milk, egg, and melted butter in a large bowl. Whisk to combine well.
  5. Add the onions, toasted walnuts, cottage cheese, and dill; stir to combine.
  6. Add the flour, baking powder, salt, and sugar, stirring only enough to dampen the flour. The batter should not be smooth.
  7. Spoon batter into the muffin cups, filling each cup nearly full.
  8. Bake for 25 minutes.
  9. 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