Summary

If you have about roughly 45 minutes to spend in the kitchen, Savory corn and chives muffins might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 12 and costs 29 cents per serving. This breakfast has 195 calories, 7g of protein, and 6g of fat per serving. A couple people made this recipe, and 25 would say it hit the spot. This recipe from Foodista requires wheat flour, milk, baking powder, and cottage cheese. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Similar recipes are Savory Corn Muffins, Sweet & Savory Corn Muffins, and Savory Corn and Pepper Muffins.

Instructions

Mix and combine wheat and corn flour with baking powder and salt. Stir in chives. Mix and combine cottage cheese, eggs, oil and milk. Add to the flour mixture, stir. Gradually add the mineral water, stir after each addition until a rather thin dough is obtained (thicker than a pancake batter). Divide the dough among 12 silicone lined or greased muffin tins. Bake in the oven at 200C for about 25 minutes or until done (the trick with a toothpick). Serve warm or cold with yogurt or milk.

Ingredients

• 1 wheat flour
• 2 corn meal
• 3 baking powder
• 4 salt
• 5 fresh chives, chopped
• 6 cottage cheese
• 7 eggs
• 8 oil
• 9 milk
• 10 sparkling mineral water

Directions

• 1 Mix and combine wheat and corn flour with baking powder and salt. Stir in chives.
• 2 Mix and combine cottage cheese, eggs, oil and milk.
• 3 Add to the flour mixture, stir.
• 4 Gradually add the mineral water, stir after each addition until a rather thin dough is obtained (thicker than a pancake batter).
• 5 Divide the dough among 12 silicone lined or greased muffin tins.
• 6 Bake in the oven at 200C for about 25 minutes or until done (the trick with a toothpick).
• 7 Serve warm or cold with yogurt or milk.