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Cottage Cheese Blender Muffins

  • Author: Meagan


I can’t resist a super fast muffin!  I found this recipe in a massive book I had borrowed from the library – ‘The Brain Boosting Diet’, by Norene Gilletz and they come out of the oven like perfectly puffed muffin popovers (then they deflate as they cool).  Perfect with eggs or just a titch of jam or honey, these are a brilliant way to start the day – enjoy!



4 eggs AND 1/3 c. canola oil

1/4 c. sugar AND 2 c. cottage cheese AND 1 t. vanilla

1/2 c. EACH flour AND whole wheat flour

2 t. baking powder


Preheat the oven to 400 and lightly grease a 12-cup muffin tin.  Add the first 5 ingredients to your blender and pulse until smooth, then add in the flours and baking powder and mix until well combined.

Scrape the batter evenly into your prepared muffin cups (mine were quite full), then bake for about 20 minutes until beautifully puffed and a lovely brown.  Leave them to cool in the pan for a few minutes (even though they’ll deflate), if you’d like them to easily come out of the tin.  Enjoy warm, decorated any way you wish!



From Meagan's Kitchen

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