1 1/2 cups fresh mushrooms, diced
1 tablespoon butter
1 1/3 cup cottage cheese
1 cup grated parmesan cheese
1/2 cup white whole wheat flour
1 cup almond meal
2 teaspoon baking powder
1 teaspoon salt
6 tablespoons water
8 eggs, beaten
1/2 cup real bacon bits
2 green onions, thinly sliced
Preheat oven to 400 F. In a medium skillet, sauté mushrooms until tender. Remove from heat.
In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, salt, water, and beaten egg. Mix well. Gently mix in mushrooms, bacon and green onion, until well distributed in batter.
Spray 18 muffin tins with nonstick cooking spray. Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.
These will keep well a few days in the refrigerator, or you can freeze them and thaw in the fridge. Reheat in the microwave for no more than 30 seconds, or they'll get tough.
courtesy of: Cyndi's Recipes, Cyndi, Forest Falls, California