Cranberry Orange Muffins

Cranberry Orange Muffins

Adapted from The Food Librarian

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INGREDIENTS

• 1-1/4 cups fresh cranberries
• 1 Tablespoon orange zest
• 1/2 cup white whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup egg substitute
• 1/3 cup fat-free plain organic yogurt
• 1/3 cup unsweetened soymilk
• 1/4 cup applesauce
• 1 cup white whole wheat flour
• 3/4 cup rolled oats
• 2/3 cup light brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 1/2 cup Smart Balance Light

DIRECTIONS

1. Mix flours, sugar, baking powder, and salt together.
2. Add the egg substitute, yogurt, soymilk, applesauce, berries, and zest. Mix gently until just combined.
3. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
4. Cut in the Smart Balance Light until clumpy.
5. Pour batter into 12 muffin tins and top with crumble mixture.
6. Bake at 400 degrees for 15-20 minutes.

Blueberry Cottage Cheese Muffins

So I've had a lot of dairy products sitting in the fridge lately, as a result of organic cottage cheese and sour cream being on sale, and I knew that I would not be able to devour all of that cheese in its raw form. Too much, and I can get tired of it very quickly. So when I saw Cooking from A to Z's raspberry cottage cheese muffins on Tastespotting, I knew I had to make them. I also had some blueberries that were on their last leg, so this was perfect! These were extremely moist and flavorful, perfectly spiced and gushing with tart blueberries and the occasional speck of cheese curd. Yum...

Blueberry Cottage Cheese Muffins
Adapted from this recipe

INGREDIENTS

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cottage cheese (I had 2%, but I would normally prefer fat-free)
• 1/4 cup organic 1% milk
• 1/2 cup organic unsweetened soymilk (Silk brand)
• 3 tablespoons Smart Balance Light
• 1/2 cup brown sugar (out of necessity, I used dark brown)
• 1 teaspoon cinnamon
• 1-2 cups blueberries (I say the more, the better)
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 375F. Line a 12-cup muffin tray with paper cups.
2. Cream the Smart Balance and sugar in a bowl until well blended and smooth.
3. Add the cottage cheese and 1% milk and mix a bit more.
4. Stir in the cinnamon along with the vanilla extract and beat for 2-3 minutes till well blended.
5. Sift the flour, baking powder and salt into a bowl. Mix the flour mixture into the butter/sugar mix, about 1/2 cup at a time.
6. Once the ingredients are well blended, stir in the blueberries. Spoon the batter into the lined muffin tray and smoothen the surfaces. Bake for 30 minutes at 375 F.Stick a toothpick into the muffins to make sure they're baked before taking them out of the oven. Once removed, let them cool in the tray for 10 minutes before removing the muffins and setting them on a cooling rack. Once they're at room temperature, stick them into an airtight container or eat.

I chose this muffin to photograph specifically because you can clearly see the cheese curds and blueberries on the top of the muffin. Yum yum. By the way, those round little things are my ceramic pie weights. I had them out to air-dry and thought that they might make a nice display.