Lemon Blackberry Muffins
Prep Time
15mins
Time to Table
1hr
Servings
12
Ingredients
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon allspice
- 1 cup Daisy Cottage Cheese
- 1/2 cup canola oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon grated lemon zest
- 1 cup fresh blackberries
Tips
Tasty Twist
Frozen blackberries may be use in place of fresh ones (don't thaw).
No-Mess Muffins:
To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Ingredients
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon allspice
- 1 cup Daisy Cottage Cheese
- 1/2 cup canola oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon grated lemon zest
- 1 cup fresh blackberries
Tips
Tasty Twist
Frozen blackberries may be use in place of fresh ones (don't thaw).
No-Mess Muffins:
To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Directions
- Heat the oven to 375 degrees. Line 12 muffin cups with paper liners.
- Whisk the flour, sugar, baking powder and allspice in a large bowl. Whisk the cottage cheese, oil, milk, egg and lemon zest in a medium bowl until well blended.
- Stir the cottage cheese mixture into the flour mixture just until combined. Stir in the blackberries and spoon into the muffin cups.
- Bake for 20 to 25 minutes or until lightly browned. Cool in the pan on a wire rack for 5 minutes. Remove from the pan. Cool completely.
- Optional glaze: whisk ¾ cup powdered sugar with 3 teaspoons lemon juice in a small bowl. Drizzle over muffins while warm.
- Calories:225
- Cholesterol:18
- Dietary Fiber:1
- Protein:5
- Sodium:363
- Total Carbohydrate:29
- Total Fat:11
