Instructions

• Preheat oven to 375°F (190°C). Spray silicone muffin cups or a muffin tin with non-stick spray.
• Place 1 cup cottage cheese in a colander with small holes, rinse with cold water, and let drain very well; gently press with a spoon if needed to remove excess moisture.
• In a large bowl, combine 1 1/2 cups blanched almond flour, 1 1/2 cups flax seed meal, 1 cup finely grated Parmesan, 2 1/2 tablespoons baking powder, and 2 teaspoons Spike Seasoning. Stir until evenly mixed.
• In a separate bowl, beat 8 eggs until well combined.
• Add the drained cottage cheese and 1/2 cup thinly sliced green onion to the beaten eggs and mix until distributed.
• Pour the egg/cottage cheese mixture into the dry ingredients and stir with a spoon or spatula until fully combined. The batter will be stiff.
• Divide the batter among 12 muffin cups. Start with about 1/3 cup batter in each cup, then distribute any remaining batter evenly.
• Bake for 25–27 minutes, or until the tops are lightly browned and feel firm.
• Remove from the oven and let the muffins cool in the cups for 5–10 minutes, then remove from the cups and cool slightly before serving.