Healthy raspberry muffins
Discover a delightful and healthy 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!
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1 cup lowfat cottage cheese
1/2 cup honey
1/3 cup coconut oil
2 eggs
2 tsp vanilla extract
1 cup raspberries
Healthy 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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- Gently fold 1 cup of fresh raspberries into the batter. Be careful not to crush the berries too much.
- Evenly distribute the batter into the prepared muffin cups. Fill each cup about 2/3 full.
- 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.
- 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 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 per serving
10 ServingsCalories 200kcal
Protein 6g
Carbohydrates 24g
Fiber 1.45g
Sugar 11g
Fat 9g
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