Savory Oat meal Muffins Recipe
Ingredients
- Oatmeal: 1 cup (100g)
- Salt: 1 teaspoon (5g)
- Dry Garlic: 1 teaspoon (2g)
- Italian Herbs: 1 teaspoon (2g)
- Cottage Cheese: 1 cup (240g)
- Mozzarella Cheese (shredded): ½ cup (60g)
- Eggs: 3 large
- Avocado Oil: 1 tablespoon (15ml)
- Arugula (chopped): 1 cup (20g)
- Green Onions (finely chopped): 2
- Cherry Tomatoes (halved): 1 cup (150g)
- Parmesan Cheese (grated): ½ cup (50g)
- Mozzarella Cheese (shredded, for topping): ½ cup (60g)
- Italian Herbs (for topping): 1 teaspoon (2g)
Directions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (360°F) to ensure it reaches the right temperature for baking.
Step 2: Prepare the Dry Ingredients
- In a large bowl, combine the oatmeal, salt, dry garlic, and Italian herbs. Stir well to evenly distribute the dry ingredients.
Step 3: Mix in the Wet Ingredients
- Add the cottage cheese, shredded mozzarella, and eggs to the dry mixture. Stir until everything is well combined into a thick batter.
Step 4: Incorporate Vegetables and Oil
- Stir in the avocado oil, chopped arugula, green onions, and halved cherry tomatoes. Mix until the vegetables are evenly spread throughout the batter.
Step 5: Fill the Muffin Tin
- Spoon the batter into a muffin tin lined with paper liners or greased with a little oil. Fill each muffin cup about 3/4 full to leave room for the muffins to rise.
Step 6: Add the Toppings
- Top each muffin with grated Parmesan cheese, shredded mozzarella, and a pinch of Italian herbs. This will create a deliciously cheesy and flavorful crust as they bake.
Step 7: Bake
- Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Serving Suggestions
- Pair with a side salad for a light meal.
- Serve with a dipping sauce like marinara or pesto.
- Enjoy as a portable snack for busy mornings or lunchboxes.
Cooking Tips
- Add Protein: You can add cooked bacon or sausage crumbles for extra protein.
- Vegetable Variations: Swap out the arugula for spinach, kale, or other greens.
- Gluten-Free Option: Use certified gluten-free oats to make this recipe gluten-free.
Nutritional Benefits
- High in fiber from oatmeal, supporting digestive health.
- Rich in protein from cottage cheese and eggs, helping to keep you full longer.
- Packed with vitamins and antioxidants from cherry tomatoes and arugula.
Dietary Information
- Vegetarian-Friendly
- High-Protein
- Gluten-Free Option (using certified gluten-free oats)
Nutritional Facts (Per Muffin)
- Calories: 150
- Protein: 8g
- Carbohydrates: 12g
- Sugars: 2g
- Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 330mg
- Fiber: 2g
Storage
- Refrigerator: Store the muffins in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Reheat in the microwave or oven before serving.