Gluten-free high protein muffins created in accordance with the Zone diet (each muffin contains 1 protein block, 1 carbohydrate and 1 block of fat)
Мakes 10 muffins
112 g cottage cheese
112 g grated yellow cheese or other cheese
60 g skyr (Icelandic cultured dairy product with the consistency of strained yogurt – if you don’t have skyr you can skip it but then increase the cheese to 140 g)
80 g oat bran
75 g oat flakes
80 g green onion
3 1/3 teaspoons melted butter or olive oil
1 sachet (10 g) baking powder
½ teaspoon dry or 1 teaspoon fresh thyme, cut into small pieces
½ teaspoon dry or 1 teaspoon fresh oregano, cut into small pieces
1 level teaspoon salt (to taste)
Beat the eggs with the mixer until they are foamy. Grate the cheese and add it to the eggs together with the rest of the ingredients. Stir with the mixer to combine.
Put 10 muffin liners in a muffin pan and fill them up with the mixture.
Bake in a pre-heated oven at 200°C for about 25 minutes. Check whether they are ready using a wooden skewer.