Einkorn Protein Muffins with Bacon

Einkorn Protein Muffins with Bacon

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Author Tempie Hughes


  • 4 slices of bacon
  • 1 cup Einkorn all-purpose flour (such as Jovial Foods brand)
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 4 large eggs
  • 1 cup whole milk cottage cheese
  • 1/2 cup shredded monterey jack cheese


  • Preheat oven to 375° F.
  • In a large nonstick skillet, cook the bacon, over medium heat until brown and crispy. Place the cooked bacon onto a paper towel-lined plate to drain, let cool, then chop into tiny pieces.
  • 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 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.
  • 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.


According to the Jovial Foods website:
Einkorn can be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes and cookie recipes. However, sometimes, the amount of liquid in the recipe needs to be reduced by roughly 15-20%.