Cranberry Sweet Potato Cottage Cheese Muffins

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PinExt Cranberry Sweet Potato Cottage Cheese Muffins

Hi Friends!

Let’s talk about cottage cheese for a minute, shall we? I’ve never been a fan. There’s something about the little curds that just kinda freak me out. Hubby loves the stuff, however, and it’s a GREAT source of protein so I’ve decided I’m going to give it a fair shot. And by fair shot I mean, you’ll never catch me eating it plain, but I’ve decided to see if I can start to like it by hiding it IN things. First I tried pancakes. Hmmm, they were ok…but I’m still working on them. So we’ll come back to those. *Note- cottage cheese can be quite high in sodium so make sure you compare brands and try to find the one with the lowest sodium!

Next, I tried muffins. When I googled cottage cheese muffins, most of what you find are cottage cheese egg muffins…which are on my list, but I was looking for more like a real muffin…I was envisioning something that maybe replaced greek yogurt with cottage cheese. The closest thing I found to what I was looking for was this recipe…but with 3/4 c sugar and 1/2 c butter, it still wasn’t what I was looking for. I started thinking about how I could add some sweetness and I kept coming back to sweet potatoes-one of my favorite fall veggies. So, I decided to just give it a whirl. This is one of the biggest experiments to ever take place in my kitchen!

Here’s the recipe I used:

Cranberry Sweet Potato Cottage Cheese Muffins
 
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The cottage cheese in this recipe packs on a powerful punch of protein.
Author:
Serves: 8-10
Ingredients
  • 2 Tbsp vegetable oil
  • 2 Tbsp applesauce
  • ¼ c brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ¼ c skim milk
  • ½ c low-fat small curd cottage cheese
  • ½ c cooked sweet potato, mashed
  • 1 c white whole wheat flour
  • 1 tsp baking powder
  • 1 c fresh cranberries (or frozen)
Instructions
  1. Combine first 8 ingredients in a bowl and mix well.
  2. Add flour and baking powder and stir until just combined.
  3. Stir in the cranberries.
  4. Scoop into greased muffin tins and bake at 350 degrees for 30 min.

 

Pretty darn easy if you ask me! I have to admit I was skeptical as I put these in. 

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But then I ate one when they came out of the oven…and it was good! And then I ate another one for breakfast on Sunday morning, with my coffee, after heating it up for a few seconds in the microwave.

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And it was just as good. And then hubby ate two. And then later in the afternoon, he ate two more. And then I packed one in my lunch for Monday…and then hubby asked me to make another batch icon smile Cranberry Sweet Potato Cottage Cheese Muffins

So I did. They’re packed with protein, have some fiber and are just the right amount of sweet, without a lot of added sugar. Win!

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Let’s chat! Are you a fan of cottage cheese? Have you ever baked with it?

Enjoy!
–Lindsay–

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