High Protein Cottage Cheese Vanilla Muffins
Ingredients:
150 g LANCEWOOD® Creamed Smooth Cottage Cheese
1 banana(s)
ripe
80 ml castor sugar
2 large eggs
3 tbsp sunflower oil
60 ml milk
2 tsp vanilla essence
1 cup(s) cake flour
2 tsp baking powder
1.25 ml salt
2 tbsp protein powder
vanilla
Toppings:
125 ml raspberries
frozen
125 ml blueberries
frozen
125 ml 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.
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