Cranberry Cottage Cheese Muffins (Wheat-free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 147.1
- Total Fat: 2.0 g
- Cholesterol: 31.8 mg
- Sodium: 217.4 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.9 g
View full nutritional breakdown of Cranberry Cottage Cheese Muffins (Wheat-free) calories by ingredient
Introduction
A variation of one I found on food.com. A variation of one I found on food.com.Number of Servings: 6
Ingredients
-
1/2 cup low fat cottage cheese
1 large egg
1 cup whole spelt flour
1/4 cup steel cut oats
1/8 tsp salt
1 1/2 tsp baking powder
2 tbsp maple syrup
1/2 cup skim milk
1 cup frozen cranberries, partially thawed (or fresh, in season)
Tips
The original recipe called for white flour, white sugar and blueberries. Alternatives you could try: use 1 cup whole wheat flour, or 2/3 cup whole wheat flour and 1/3 cup wheat bran (for more fiber) , or 1 cup quinoa flour. Also, you could try replacing the skim milk with 1/2 cup unsweetened almond milk, or 1/2 cup hemp beverage, or 1/2 cup soy milk. (Also, using Splenda instead of maple syrup will reduce the carb count by about 4 grams per muffin.)
Directions
Use a fork to blend the cottage cheese, maple syrup and egg together. Add the flour, oats, salt and baking powder.
Add milk and stir lightly, then gently stir in the cranberries.
Spoon into 6 large muffin cups and bake in a preheated 425 degree oven for 30-35 minutes (or until done).
Serving Size: 6 large muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JSENTJENS.
Add milk and stir lightly, then gently stir in the cranberries.
Spoon into 6 large muffin cups and bake in a preheated 425 degree oven for 30-35 minutes (or until done).
Serving Size: 6 large muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JSENTJENS.