2Scoop 1 1/2 cups of the rice and quinoa blend (I used TruRoots Organic Gluten Free Sprouted rice and Quinoa blend) into a blender, and blend on high until consistency of flour.
3Mix the flour, baking powder and salt in large bowl and set aside. Mix the cottage cheese, egg whites, oil and skim milk in another large bowl. Fold the ham, mozzarella cheese and onions into the cottage cheese mixture. Stir the wet mixture into the dry ingredients until moist.
4Spray 12 nonstick muffin cups very well with nonstick spray. Fill each muffin cup 2/3 full with batter. Bake in a preheated 375F oven 20 to 25 minutes or until the muffins are golden brown on top and toothpick inserted in center comes out clean.