High-Protein Pizza Muffins

I can’t take credit for these awesome quiche-like muffins. The original recipe is from Rose Elliot’s Vegetarian Supercook. Each muffin boasts 10 grams of protein and 20% of the daily value for calcium.  Best of all, they taste like pizza!


  • 1 cup 1% or 2% cottage cheese
  • 1/2 cup shredded cheese (e.g. parmesan, mozzarella)
  • ¼ cup whole grain flour (e.g., oat, brown rice, whole wheat)
  • 1 tsp baking powder
  • 1 cup almonds, finely ground*
  • ¼ cup sun-dried tomatoes, finely chopped
  • ¼ cup basil, finely chopped
  • 4 eggs, lightly beaten
  • ¼ cup water


  1. Preheat oven to 400 F. Line 9 muffin cups with parchment paper liners.
  2. In a large bowl, stir ingredients until well combined. Divide batter among muffin cups; bake 30-35 minutes or until set and golden brown. Makes 9 muffins.

Tips & Variations:

  • *To grind almonds, process whole or sliced almonds in a food processor or coffee grinder until finely ground. Or, use packaged almond meal/flour.
  • Substitute ground almonds with 3/4 cup ground sunflower seeds and ¼ cup ground flaxseed.
  • Use different cheeses and add-ins, such as feta, olives, spinach, roasted red peppers or pesto.
  • For a great appetizer, make mini muffins.
  • Fill empty muffin cups with water to ensure even baking.

Per muffin: 141 calories, 9 g fat (2 g sat, 0 g trans), 185 mg sodium, 2 g fibre, 2 g sugar, 10 g protein


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