High Protein Cottage Cheese Vanilla Muffins
Ingredients:
150g LANCEWOOD® Creamed Smooth Cottage Cheese
1banana(s)
ripe
80ml castor sugar
2large eggs
3tbsp sunflower oil
60ml milk
2tsp vanilla essence
1cup(s) cake flour
2tsp baking powder
1.25ml salt
2tbsp protein powder
vanilla
Toppings:
125ml raspberries
frozen
125ml blueberries
frozen
125ml chocolate chips
Method
- Preheat the oven to 180°C and line a muffin tin with paper cases.
- Mash the banana in a large mixing bowl until smooth. Add the cottage cheese and castor sugar, then beat well.
- Add in the eggs, oil, milk, and vanilla essence until smooth.
- In a separate bowl, sift together the flour, baking powder, salt, and protein powder.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Fold together gently with a spatula until just combined (do not overmix).
- Divide the batter evenly between the prepared muffins cases. Top one-third with raspberries, one-third with blueberries and one-third with chocolate chips.
- Bake for 18–22 minutes, or until a skewer inserted in the centre comes out clean and the muffins are golden brown.
- Allow muffins to cool in the tin for 5–10 minutes, then transfer to a cooling rack to cool completely.
Made With This Product(s)
