by kirra » Mon Mar 23, 2009 1:49 pm
Rasberry Cottage Cheese Muffins
Ingredients:
2 cups white whole wheat flour (I used King Arthur's organic flour - seriously kicks ass!)
2 t baking powder
1/2 t salt
1/2 cup cottage cheese (fat free)
1/4 cup buttermilk
1/2 cup nonfat milk
2 T butter
1 T Earth Balance (whipped spread)
1/2 cup brown sugar
1 t cinnamon
1-2 cups raspberries
2 t vanilla soy sorbet (lowfat)
Preparation:
Preheat the oven to 375 F. Line a 12-cup muffin tray with paper cups.
Cream the butter, whipped spread and sugar in a bowl till well blended and smooth. Add the cottage cheese and buttermilk and mix a bit more.
Stir in the cinnamon along with the vanilla sorbet and beat for 2-3 minutes till thick and creamy.
Sift the flour, baking powder and salt into a bowl. Mix the flour mixture into the butter/sugar mix, about 1/2 cup at a time.
Once the ingredients are well blended, stir in the raspberries, trying not to break them too much. They will probably break up, but it is pretty heavenly to bit into a piece of raspberry in a muffin, so try to keep that option alive as much as you can.
Spoon the batter into the lined muffin tray and smoothen the surfaces. Bake for 30 minutes at 375 F.
Stick a toothpick into the muffins to make sure they're baked before taking them out of the oven. Once removed, let them cool in the tray for 10 minutes before removing the muffins and setting them on a cooling rack. Once they're at room temperature, stick them into an airtight container. Or eat them up. Servings: 12 regular sized muffins
[b][size=150]Rasberry Cottage Cheese Muffins[/size]
Ingredients:[/b]
2 cups white whole wheat flour (I used King Arthur's organic flour - seriously kicks ass!)
2 t baking powder
1/2 t salt
1/2 cup cottage cheese (fat free)
1/4 cup buttermilk
1/2 cup nonfat milk
2 T butter
1 T Earth Balance (whipped spread)
1/2 cup brown sugar
1 t cinnamon
1-2 cups raspberries
2 t vanilla soy sorbet (lowfat)
[b]
Preparation:[/b]
Preheat the oven to 375 F. Line a 12-cup muffin tray with paper cups.
Cream the butter, whipped spread and sugar in a bowl till well blended and smooth. Add the cottage cheese and buttermilk and mix a bit more.
Stir in the cinnamon along with the vanilla sorbet and beat for 2-3 minutes till thick and creamy.
Sift the flour, baking powder and salt into a bowl. Mix the flour mixture into the butter/sugar mix, about 1/2 cup at a time.
Once the ingredients are well blended, stir in the raspberries, trying not to break them too much. They will probably break up, but it is pretty heavenly to bit into a piece of raspberry in a muffin, so try to keep that option alive as much as you can.
Spoon the batter into the lined muffin tray and smoothen the surfaces. Bake for 30 minutes at 375 F.
Stick a toothpick into the muffins to make sure they're baked before taking them out of the oven. Once removed, let them cool in the tray for 10 minutes before removing the muffins and setting them on a cooling rack. Once they're at room temperature, stick them into an airtight container. Or eat them up. Servings: 12 regular sized muffins