Apricot & Cottage Cheese Muffins - Recipe

2 1/3 cups all-purpose flour

3/4 cup confectioners/icing sugar

1 tbsp. baking powder

pinch of salt

2 lightly beaten eggs

4 tbsp. sunflower oil

1 1/4 cups low-fat milk

1/2 cup low-fat cottage cheese

2 cups fresh apricots, chopped

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon or whisk. In a large bowl beat the eggs, oil, milk and cottage cheese with an electric mixer on low-medium speed until smooth. Add the flour mixture to the cheese mixture and stir with a spoon or whisk until almost combined. Gently fold in the chopped apricots, be careful not to over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. 

Makes approximately 12 muffins

Blueberry & Cottage Cheese Muffins - Recipe

2 1/3 cups all-purpose flour

3/4 cup confectioners/icing sugar

1 tbsp. baking powder

pinch of salt

2 lightly beaten eggs

4 tbsp. sunflower oil

1 1/4 cups low-fat milk

1/2 cup low-fat cottage cheese

2 cups fresh blueberries

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon or whisk. In a large bowl beat the eggs, oil, milk and cottage cheese with an electric mixer on low-medium speed until smooth. Add the flour mixture to the cheese mixture and stir with a spoon or whisk until almost combined. Gently fold in the blueberries, be careful not to over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. 

Makes approximately 12 muffins

Raspberry & Cottage Cheese Muffins - Recipe

2 1/3 cups all-purpose flour

3/4 cup confectioners/icing sugar

1 tbsp. baking powder

pinch of salt

2 lightly beaten eggs

4 tbsp. sunflower oil

1 1/4 cups low-fat milk

1/2 cup low-fat cottage cheese

2 cups fresh raspberries

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon or whisk. In a large bowl beat the eggs, oil, milk and cottage cheese with an electric mixer on low-medium speed until smooth. Add the flour mixture to the cheese mixture and stir with a spoon or whisk until almost combined. Gently fold in the raspberries, be careful not to over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. 

Makes approximately 12 muffins