- Yields: 12 large muffins
- Preparation: 60 minutes
Ingredients
- 1 cup (250mL) Nordica 4%
- 1 cup (250mL) GAY LEA - Original Sour Cream
- 1 cup (250mL) HEWITT'S - homogenized milk
- 2 eggs
- 1/2 cup (125mL) liquid honey
- 1/4 cup (60mL) GAY LEA - Unsalted Butter, melted
- 1 tsp (5mL) vanilla
- 1 tsp (5mL) orange zest (optional)
- 1 1/2 cups (375mL) bran cereal flakes, crushed
- 2 1/3 cups (575mL) all purpose flour
- 1 1/2 tsp (7tsp) baking powder
- 1 tsp (5mL) baking soda
- 1 tsp (5mL) ground cinnamon
- 2 carrots, peeled and grated (about 1 1/2 cups/ 375 mL)
- 1/2 cup (125mL) golden raisins (optional)
Cinnamon Sugar:
- 1 tbsp (15mL) granulated sugar
- 1 tsp (5mL) ground cinnamon
Instructions
- Pre-heat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
- Cinnamon Sugar Topping: In a small bowl, stir together sugar and cinnamon; set aside.
- In a medium bowl, combine cottage cheese, sour cream, milk, eggs, honey, butter, vanilla, orange zest, if using. Stir in bran flakes.
- In a large bowl, whisk together flour, baking powder, baking soda and cinnamon. Add grated carrots and raisins, if using and toss to coat well.
- Add wet ingredients into dry ingredients and fold together just to combine.
- Spoon into prepared muffin pan; sprinkle tops with cinnamon sugar. Bake for 40 to 45 minutes or until a toothpick inserted into center of muffin comes out clean. Let cool in pan for 10 minutes. Transfer to rack to cool. Enjoy!
- Add chopped walnuts or pecans for added protein. Recipe freezes well.
- Good for: healthy snacking, breakfast
Tips:
