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Gluten Free Cottage Cheese Blueberry Muffins






Gluten Free Cottage Cheese Blueberry Muffins


My therapist (yes, I have a therapist with whom I discuss baking secrets) was lamenting her boyfriend's health kick last week. Apparently, he won't eat her banana bread or any of her baked goods because they house too much butter, too much fat, too many calories. This left her with a freezer full of treats that no-one would touch.. So she needed a recipe for banana bread that didn't involve lashings of God's Golden Gift (butter.. catch up).

Having only recently experimented with low fat cottage cheese, I wasn't yet in a position to advise her. So I went home and baked up a batch of these Gluten Free Cottage Cheese Blueberry Muffins. Gluten Free, of course, not that my sister knew, because once I hide them away in the freezer I can enjoy them all by myself at midnight with half a can of cream and no judgement.

Long story short, they came out perfect, more perfect than I could have imagined. Here is the recipe. Each muffin, and they aren't small, is only around 120 calories, so in the immortal words of Marjory from Fat Fighters (https://www.youtube.com/watch?v=QcKzcganDwk), they only have half the calories, so you can eat twice as many!

BTW, this is my own (secret) GF flour blend. I have loads of them, and you can experiment with your own, but don't forget the rule, 1/3 starch, 2/3 flour

Recipe makes around 12 regular sized muffins

Gluten Free Cottage Cheese Blueberry Muffins


Ingredients:
3/4 cup low fat cottage cheese (Black and Gold is THE BEST!! In IGA)
1/4 cup olive oil
3/4 cup honey (or just substitute for straight sugar if you're not fussed about G.I.)
2 eggs
1 tsp vanilla extract
2 cups Gluten Free all purpose flour OR
2/3 cup Tapioca Starch
2/3 cup Buckwheat flour
2/3 cup Superfine White Rice flour (or glutinous rice flour, from asian food stores)
2 tsp baking powder
1/2 tsp baking soda
1 tsp Xanthan Gum (can omit if you are experienced in these matters but it helps bind the muffin)
1/2 tsp salt
2 cups frozen or fresh blueberries (or raspberries, or whatever berry falls off the tree in your part of the world)
1 tsp cinnamon (optional)



Method:
1. Pre-heat your oven to 350 degree farenheit (175 Celsius), not fan forced
2. Grease and line a 12 hole muffin tray
3. Mix the cottage cheese, olive oil, honey, eggs and vanilla together in a bowl until very well combined. Do this by hand, stand mixer or food processor
4. In a separate bowl, mix together your flour, baking powder, baking soda, xanthan gum salt and cinnamon if using. Make sure it is well mixed and well combined
5. Add the wet ingredients to the dry and mix well, until completely incorporated. The mixture will at first be quite dense, that's ok. Add water very slowly until it is wet enough that it slowly drips off the back of a spoon, no more.
6. Add the berries in to the mixture. Don't over mix, just fold them in gently so they don't break and bleed
7. Spoon the mixture in to the muffin trays.
8. Bake them for 25-30 minutes. My oven takes a good 32 minutes. You will know they are done when they are puffed up nicely and when you press a spoon on them gently, they bounce back immeditately.
9. Cool them on a rack and dig in!


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