Blueberry Cottage Cheese Muffins Food

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Toss blueberries with about 2 tablespoons flour and set aside.
• Combine remaining flour with the other dry ingredients and set aside.
• In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
• Add eggs, then flour mixture, butter and milk and mix until just moistened.
• Fold in the blueberries.
• Fill paper-lined muffin pans 2/3 full.
• Bake for 18-20 minutes or until lightly browned.
• Remove from pan immediately.

COTTAGE CHEESE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a standard muffin tin with paper liners or grease well with oil or non-stick spray.
• In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a second large bowl, whisk together the oil, coconut sugar, maple syrup, vanilla, cottage cheese, milk, and lemon juice/vinegar until well combined.
• Dump dry ingredients into the wet ingredients and mix with a large spoon or spatual until just combined. Mix in blueberries.
• Divide batter into muffin tin and top with a few more blueberries, if desired.
• If using topping, mix sugar and cinnamon together and sprinkle on top of each muffin.
• Bake until golden brown and cooked through, 15 to 18 minutes. Allow to cool for 10 minutes in the tin then transfer the muffins to a cooling rack.
• Muffins can be stored at room temperature for 1 to 2 days then in the refrigerator for 2 more days. Muffins can be frozen, individually wrapped, for a month.

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Steps:

• In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
• In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
• Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out 1/4 cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn't brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn't brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
• Serve immediately, topped with pure maple syrup.