BreakfastHigh proteinLow carbGluten-freeVegetarian

Flourless Protein English Muffins

Name: Flourless Protein English Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 muffins
Ingredients: 300g (about 9 large) egg whites; 150g cottage cheese, blended smooth; 1 tsp baking powder; 1/4 tsp salt; 1 tbsp , for dusting cornmeal

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Egg whites and blended cottage cheese, baked in a ring mold until they puff up like a real English muffin, cornmeal-dusted bottom and all. Split and toast for the nooks and crannies, no flour anywhere in sight.

Splitting with a fork instead of slicing is what gives these the craggy, nooked texture worth toasting.

Per serving (1 muffin)

13g

Protein

Calories

Carbs

Fat

4 muffins10 min25 min

Ingredients

11 ozegg whitesabout 9 large
5 ozcottage cheese, blended smooth
1 tspbaking powder
1/4 tspsalt
1 tbspcornmealfor dusting

Steps

1
Preheat oven to 180°C (350°F). Grease 4 English muffin rings (or wide-mouth mason jar lids) and dust the inside with cornmeal, then set them on a parchment-lined baking sheet.
2
Blend the cottage cheese until completely smooth.
3
Whisk the blended cottage cheese, egg whites, baking powder, and salt together until combined.
4
Divide the batter evenly among the rings.
5
Bake 20-25 minutes until puffed, set, and lightly golden on top.
6
Run a knife around the edge to release from the rings, then split with a fork (not a knife) to get the classic craggy texture, and toast before serving.