Monday, April 15

Lemon Coconut Cottage Cheese Muffins

Holy cow it's been 7 months since I've blogged. WOW how time flies! I've been a busy girl. Anywho...

I LOVE baked goods! Doesn't everybody? The cardiologist at my work gave me some great insight one day. He said that if you're going to eat baked goods, be sure they are HOMEMADE! Not only does it allow you to avoid the lard that most baked goods contain, it also allows you to find healthier recipes that include less sugar and that have alternatives for white flour and butter. My new thing lately is to find specific recipes that will help me get rid of foods in my fridge that are going bad. We're trying to save, save, save any way that we can. Who isn't these days right!? 

I had some cottage cheese in my fridge that was going bad in a day, so I went on Pinterest and searched "cottage cheese muffins." Low and behold, a plethora of muffins popped up! I was surprised. Since I'm a visual person I picked the prettiest picture and quickly realized that that recipe was full of unnecessary (and delicious) stuff. But, I was looking for something very low in sugar and that had good hearty ingredients. I found this beauty from the Mum 'n' Bub blog title Hearty Cottage Cheese Muffins. Perfect name! She made this recipe geared toward babies, so I spiced it up just a bit and changed/added a few ingredients. I was having a craving for lemon (mmm...I love lemon desserts) and I have a taste for coconut EVERY day of the week, so I added some lemon zest and juice, plus some unsweetened coconut flakes. Thanks Mum 'n' Bub for this great, healthy recipe!

Seriously need to work on my picture taking ;)
**These muffins are not super sweet, if you're going more for a traditional sweet muffin, add more agave, honey or natural sugar. 

Lemon Coconut Cottage Cheese Muffins

Ingredients:
1 cup ground rolled oats
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unsweetened coconut
1 cup almond milk
1/4 tsp vanilla flavor
1 1/2 apple sauce
1/2 cup cottage cheese
1 egg
2 Tbsp amber Agave
Zest from 2 lemons
Juice from 2 lemons

Directions: (Makes 12-16 muffins)
Pre-heat oven to 375 degrees.


Grease your muffin pan with non-stick cooking spray or coconut oil, or line with muffin papers. (mine stuck to the papers pretty bad, so maybe greasing is a better option)
Grind rolled oats into a powder in a blender or food processor and place in large bowl.
Add all other dry ingredients to the large bowl and stir.


Combine all wet ingredients in a medium bowl and mix together.
Add wet ingredients to dry bowl and mix with a spoon.
Fill muffin tins almost to the top and bake for 20-22 minutes or until toothpick comes out clean.
Allow muffins to cool in tin for a few minutes. Remove them and let fully cool on cooling rack. 

ENJOY!! Please let me know if you try these and how you like them. I'd love to hear!

-Lauren

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