As part of my Lean & Clean Program For Lasting Weight Loss members can ask me to create recipes for them that fit the Lean & Clean Fat Burning Foods Formula – and this Savory Cottage Cheese Muffin recipe that I created for one of our members is now one of my new favorite low carb, high protein breakfasts!

I love a protein packed breakfast that you can make in advance for busy days and these muffins are so versatile that you can eat them for lunch or healthy snack too. This recipe is also a great choice for balancing your blood sugar and boosting your metabolism. Almond and chickpea flours provide a low-glycemic base, preventing rapid spikes in blood sugar. Almond flour is rich in healthy fats, protein, and fiber, which slows sugar absorption, while chickpea flour adds plant-based protein and fiber, both essential for steady energy levels.

The vegetables—spinach, mushrooms, and sundried tomatoes—offer metabolism-boosting benefits. Spinach is high in magnesium, crucial for regulating blood sugar and enhancing mitochondrial efficiency, which supports metabolic rate. Mushrooms provide B vitamins and selenium, aiding energy production and fat metabolism. Sundried tomatoes are packed with antioxidants like lycopene, which can improve metabolic health.

Cottage cheese in the recipe adds protein that helps maintain muscle mass and supports fat burning. Its slow-digesting casein protein keeps you fuller longer, preventing blood sugar crashes. Additionally, herbs like parsley and oregano have anti-inflammatory properties, further promoting a healthy metabolism.

 

Ingredients:

• 1 cup low-fat cottage cheese
• 4 large eggs
• ¼ cup chickpea flour
• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ¼ cup milk
• 1 cup spinach, finely chopped
• ½ cup mushrooms, finely chopped and sautéed
• ¼ cup shallots, finely chopped and sautéed
• ¼ cup sundried tomatoes, finely chopped
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions:

Preheat your oven to 200°C / 400°F.

Line 8 muffin tins with parchment muffin liners or squares of parchment paper (or use a silicone muffin pan).

In a large bowl, whisk together the cottage cheese, eggs, and milk. Add the chickpea flour, almond flour, and baking powder. Mix well. Stir in the chopped spinach, mushrooms, shallots, sundried tomatoes, dried parsley, oregano, salt, and pepper.

Spoon the mixture into the 8 prepared muffin cups. Bake for 25-30 minutes, until the tops are golden and puffy.

Remove from the oven and cool on a wire rack.

Yours in health,

Jenny

P.S. interested in learning exactly which foods help your body burn fat? If you haven’t already make sure you watch my Fat Burning Secrets for Women Over 40 Masterclass whilst its still available:

​http://jenniferhanway.com/the-secrets-of-fat-loss-for-women-over-40-replay