Cheese Muffins

These cheese muffins are a savoury version of the baked oats I have for breakfast, they’re only syn free if you use your HEA and HEB allowance for them…if you don’t they’re about 2 syns each depending on what cheese you have.  This mixture will make six muffins

Ingredients

40g oats (HEB)

30g cheese (HEA or check the syn value of the cheese you pick)

2 tablespoons fat free cottage cheese (I used the chive version)

3 medium eggs

1 tablespoon dried Italian herbs

1 heaped teaspoon mustard powder (I used 2 teaspoons mustard powder but that’s just my taste)

1 teaspoon smoked paprika

Few grinds of black pepper (I’d say ¼ teaspoon)

Method

Preheat oven to gas mark 6 or 180 degrees

Put six muffin cases on a baking tray, I use silicone ones so nothing sticks.  Don’t use paper as the muffin will become one with your bun case!  If you use a muffin baking tray give it a light spray with frylite before adding your cheese muffin mix

Combine all ingredients in a bowl and mix thoroughly to make sure the herbs and spices are evenly distributed.  I squashed the cottage cheese lumps a little as I don’t really like cottage cheese but you can’t taste it in these muffins and I didn’t actually need to do that

You can add anything else you like, caramlised onion, bacon, roasted veggies – it doesn’t matter and it’ll just add to the flavor

Bake in your preheated oven for 35-40 minutes

Serve warm although they are very good cold too! 

Syn free cheese muffins