Soft and slightly tangy, these muffins have a texture inspired by cheesecake, making them perfect for a snack or a nourishing breakfast. Easy to prepare, they bring together sweetness and freshness in every bite. A great alternative to traditional muffins with a touch of local fruit!
Preparation
10
min
Cooking
25
min
Portion
12
Ingredients
- 250 ml (1 cup) whole wheat flour*
- 80 ml (⅓ cup) almond flour
- 7.5 ml (½ tsp) baking soda
- 2 large eggs
- 250 ml (1 cup) 1% cottage cheese
- 125 ml (½ cup) maple syrup or honey
- 80 ml (⅓ cup) 1% milk
- 5 ml (1 tsp) vanilla extract
- 15 ml (1 tbsp) lemon juice
- Lemon zest
- 250 ml (1 cup) fruit of choice (fresh or frozen)
Preparation
- Preheat the oven to 180°C (350°F).
- Line a muffin tin with paper liners or lightly grease it.
- In a bowl, mix the flours and baking soda.
- In another bowl, whisk together the eggs, cottage cheese, maple syrup, milk, vanilla extract, lemon juice, and zest until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Gently fold in the fruit.
- Divide the batter among the muffin cups, filling them ¾ full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before removing from the tin.
Notes
Keeps for 7 days in an airtight container in the refrigerator. Freezes for up to 3 months
*For a gluten-free version, simply substitute the whole wheat flour with an all-purpose gluten-free flour blend.
Registered Dietitian Nutritionist in Quebec City
