I made up this muffin recipe tonight and the measurements are approx. so please adjust to your liking. These muffins, as with my last attempt at cottage cheese muffins, seemed to want to stick to the muffin tin but not as bad as the last recipe I tried. I would suggest possibly dusting the pan with flour or pureeing the cottage cheese to see if this helps prevent sticking

INGREDIENTS

  • 2 cups cottage cheese, well drained (puree possibly)
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup dried fruit chopped into bits (I used dried peaches)
  • 3 tbsp milled flaxseed
  • 1/2 cup dry cream of wheat cereal (or I’ve also seen it called wheatlets)
  • 1 tbsp almond extract (optional)
  • 2 tbsp milk
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup brown sugar

INSTRUCTIONS

  1. preheat oven to 350F and well oil muffin tin (this recipe made 12 muffins)
  2. combine all ingredients in a large bowl
  3. fill muffin tins as full as you’d like your finished muffin – these won’t rise like a flour based muffin
  4. bake for approx 25 minutes or until slightly golden on the tops – test with cake tester to be sure they are done

recipe by: r2bcluvs2cook

Advertisements