Cottage Cheese Bran Muffins
Moist bran muffins with ½ cup of cottage cheese in the batter.
Servings 6 jumbo muffins
Cost 5
Equipment
Ingredients
- ⅔ cup wheat bran (40 grams)
- 3 tablespoons hot coffee (42 grams)
- ½ cup cottage cheese (120 grams)
- ¼ cup neutral oil or olive oil
- ½ cup light brown sugar (105 grams)
- 1 large egg
- 1 tablespoon molasses or honey (20 grams)
- 1 teaspoon vanilla
- 1 cup all-purpose flour (140 grams)
- ⅓ cup oats (35 grams)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup milk
Optional Add-Ins
- ½ cup raisins, dates, walnuts or a mixture of all three
Instructions
- Preheat oven to 375 degrees F Line 6 jumbo muffin cups with paper liners or grease the pan.
- Pour coffee or water over the bran to soften. Set aside.
- In a mixing bowl, using a heavy duty scraper or a wooden spoon, beat together the cottage cheese, oil, and brown sugar.
- Beat in the egg, vanilla and molasses. Scrape in the softened bran.
- Mix together the flour, oats, cinnamon, salt, baking soda and powder.
- Add the flour mixture, alternately with milk, to the bran mixture, beginning and ending with the flour mixture. When about halfway mixed, stir in any additions you might be using such as raisins, dates or walnuts, then continue to stir until fully blended.
- Fill the muffin cups almost to the top. Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.