Healthier raspberry muffins

Discover a delightful and healthier way to enjoy muffins with this raspberry-infused recipe. Made with self-raising flour, low-fat cottage cheese, and sweetened naturally with honey, these muffins are moist, flavorful, and nutritious. Perfect for breakfast or a guilt-free snack!

  • 18 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 10 Servings
  • 7 Ingredients

Healthier raspberry muffins

Healthier raspberry muffins are a delicious and nutritious alternative to traditional muffins. By using ingredients like lowfat cottage cheese and honey, this recipe offers a protein boost and natural sweetness while keeping the muffins moist and flavorful. Perfect for breakfast or as a snack, these muffins are sure to become a favorite in your household.

Ingredients:

1 cup self-raising flour
150g
1 cup lowfat cottage cheese
230g
1/2 cup honey
120g
1/3 cup coconut oil
72g
2 eggs
100g
2 tsp vanilla extract
8g
1 cup raspberries
150g

Instructions:

1. Prepare the Oven and Muffin Pan:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick spray.
2. Mix Dry Ingredients:
- In a large mixing bowl, add 1 cup of self-raising flour.
- If you're using plain flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to the flour. Mix well to evenly distribute the raising agents.
3. Prepare Wet Ingredients:
- In a separate bowl, combine 1 cup of low-fat cottage cheese, 1/2 cup of honey, and 1/3 cup of melted coconut oil.
- Mix until the ingredients are well combined.
- Add 2 eggs and 2 teaspoons of vanilla extract to the wet mixture, and whisk until smooth and fully integrated.
4. Combine Dry and Wet Ingredients:
- Pour the wet mixture into the bowl with the dry ingredients.
- Stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
5. Fold in Raspberries:
- Gently fold 1 cup of fresh raspberries into the batter. Be careful not to crush the berries too much.
6. Spoon Batter into Muffin Pan:
- Evenly distribute the batter into the prepared muffin cups. Fill each cup about 2/3 full.
7. Bake the Muffins:
- Place the muffin pan in the preheated oven.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs clinging to it.
- The tops should be lightly golden.
8. Cool and Serve:
- Remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.

Tips:

- Ensure your eggs are at room temperature before mixing to achieve a smoother batter.

- You can replace coconut oil with melted butter or a different oil if you prefer.

- To prevent raspberries from sinking to the bottom of the muffins, toss them lightly in flour before folding them into the batter.

- For an extra kick of flavor, consider adding a teaspoon of lemon zest to the batter.

- Avoid overmixing the batter to keep the muffins light and fluffy; mix just until the ingredients are combined.

- Store leftover muffins in an airtight container at room temperature for up to two days or freeze them for longer storage.

In just a few easy steps, you can enjoy a batch of healthier raspberry muffins that are both tasty and nutritious. The blend of cottage cheese and honey ensures a moist texture, while the raspberries add a burst of freshness. These muffins are perfect for meal prepping or enjoying fresh out of the oven. Bon appétit!

Nutrition Facts
Serving Size80 grams
Energy
Calories 200kcal10%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 24g7%
Fiber 1.45g4%
Sugar 11g11%
Fat
Fat 9g11%
Saturated 7g23%
Cholesterol 44mg-
Vitamins
Vitamin A 20ug2%
Choline 40mg7%
Vitamin B1 0.06mg5%
Vitamin B2 0.09mg7%
Vitamin B3 0.37mg2%
Vitamin B6 0.03mg2%
Vitamin B9 16ug4%
Vitamin B12 0.25ug10%
Vitamin C 3.99mg4%
Vitamin E 0.25mg2%
Vitamin K 1.31ug1%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.06mg6%
Iron, Fe 0.53mg5%
Magnesium, Mg 11mg3%
Phosphorus, P 77mg6%
Potassium, K 88mg2%
Selenium, Se 8ug15%
Sodium, Na 110mg7%
Zinc, Zn 0.47mg4%
Water
Water 44g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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