Cottage Cheese and Egg Breakfast Muffins

Ingredients:
2/3 cup cottage cheese/ paneer
 1/4 cup grated Parmesan
1/4 cup whole wheat flour
 1 tsp. baking pdr
1/4 tsp. salt
4 eggs, beaten
3 Tbsp water
1/4 cup finely diced onion and carrots
 1/2 cup sharp cheddar
 2 Tbsp sliced spring onions

Instructions:
Preheat oven to 400 F.

In mixing bowl, combine cottage cheese, Parmesan, whole wheat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in onion,carrot,  sharp cheddar, and green onions.

Spray silicone muffin cups with non-stick spray or olive oil, or use foil muffin cups. Divide batter between six muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set.

Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

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