I’m sure at least some of you have kids that are back in school beginning this week or are going to be starting soon. That usually means early mornings with little time for breakfast. Instead of hitting up a drive-thru, how about serving these savory muffins? You can make them on the weekend, re-heat and serve.
These muffins are made with Einkorn flour, which if you aren’t familiar with, is the world’s most ancient wheat. Because the gluten in einkorn does not have the high molecular weight proteins that many people can’t digest, it is tolerated by some people with gluten sensitivity. Those with celiac disease should still avoid because it does contain gluten. While I don’t believe I’m sensitive to gluten, I do try to minimize the amount we consume.
The brand that I use is from Jovial Foods. I’ve only been using it for the last couple of months, but I really like the flavor of it. I’ve made Einkorn waffles using Naturally Loriel’s recipe, which is quite delicious. Baking with Einkorn flour is a little different than other flours and can be a little trickier to work with. That’s why I’ve only made quick breads with it so far, which are a little easier. I have not tried making these muffins with any other type of flour, so the results are based strictly using Einkorn flour All-Purpose flour.
The goal with these Einkorn Cottage Cheese, Jalapeno Muffins was to have a tasty and healthy source of protein and carbs all in one cute little package. Again, I’m all about making making real food meals not only simple, but convenient as well. The easier it is, the more likely you are to cook it and eat it. At least, that’s the way I work.
The cottage cheese not only provides a boost of yummy flavor and protein, but also helps to keep these muffins nice and moist. Which is exactly what you want in a muffin. I buy the Kalona Supernatural brand of cottage cheese, which is grass-fed and has a good ingredient list.
*Do NOT substitute Einkorn whole grain flour for the all-purpose flour. The whole grain, which is ground from whole wheat berries, absorbs more liquid than the all-purpose.
- 1 cup all purpose einkorn flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup whole milk cottage cheese (organic if possible)
- 4 large eggs
- 1/2 cup shredded mozzarella cheese
- 1 medium jalapeno , ribs and seeds removed, minced
- 2 scallions , finely sliced
Preheat oven to 375° F.
In a large bowl, sift the flour, baking powder and sea salt together.
In a medium bowl, whisk the eggs and cottage cheese together. Add the shredded cheese, jalapenos and scallions and whisk until combined. Pour the wet mixture into the bowl of dry ingredients, then gently fold the flour into the egg mixture with a stiff spatula until it's smooth.
Place 8 baking cups (or grease 8 muffin slots with butter) into the slots of a 12 cup muffin pan. Evenly portion the batter out into each cup. Pour a little water into the empty slots to help the muffins bake evenly.
Place into your preheated oven and bake until the tops begin to turn golden brown and a toothpick inserted in the middle of a muffin comes out clean, about 22-25 minutes.