Gerri French, MS/RD, CDE
Try these “muffins” for breakfast or a
snack or share them with your mom
for a mother’s day treat over a cup
of afternoon tea. Unlike most regular
muffins, they contain significant protein
and are made without flour.
taste them, they will most likely become
a household favorite. They can be baked
in advance and frozen until serving time,
although the texture will change slightly.
Ingredients & Methods
Nonstick cooking spray
8 large eggs
1 cup part-skim ricotta cheese
½ teaspoon salt
½ cup minced green onion or chopped green chilis, or a combination of both
Freshly ground black pepper
2 tablespoons grated parmesan or romano cheese
|Nutrition at a Glance, per serving (one muffin)
- Preheat the oven to 350°.
Generously spray the bottom and
sides of 12 muffin cups with the
- Combine the eggs, ricotta and salt
in a blender, or whip with a beater
until smooth. Stir in the green onion
or chilis and pepper.
- Bake for 10 minutes, then remove
tray from the oven and sprinkle the
top of each muffin with a little grated
cheese. Bake for another 10 minutes
or until the tops are puffy, golden
and just barely firm to the touch.
- Remove the pans from the oven
and let the muffins cool in the pans
for about 5 minutes. Muffins will
deflate a bit while cooling. Run a
knife around the edges of each
muffin and remove them from the
pan. Serve hot, warm or at room
- Fresh or dried herbs and spices can be added to create wonderful flavors. Crush dried herbs before using. If you use fresh herbs, first remove any woody stems, then rinse and dry them delicately before using.
- Eggs enjoy the company of chives, dill, rosemary, thyme, tarragon, basil, parsley, chervil or anise.
- Sliced olives, sautéed mushrooms and raw or roasted red peppers are all good additions.
- Sun-dried tomatoes rehydrated in a little water are another flavorful choice.
- Try adding crumbled turkey bacon, “veggie” bacon or soy bacon-flavored bits.
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