SPD

Blueberry and Cheese Muffins

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Rating:

(2 votes) 4 2

This is a tasty recipe for a low-carb blueberry cheese muffin that incorporates raw blueberries and whole grain flour!

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Chicago

Time needed

5 min preparation + 15-18 min cooking

Serving Size / Yield

10 servings

Ingredients

  • 1/4 C. cottage cheese, fat free
  • 1/2 C. wheat flour, whole grain
  • 1/4 C. white flour
  • 1/4 C. skim milk
  • 1/2 tsp. salt
  • 1 1/4 tsp. baking powder
  • 1/2 C. Splenda
  • 1 C. blueberries, raw
  • 1 Tbs. protein powder
  • 1 egg

Directions

Preheat the oven to 425 degrees. Combine the cottage cheese, milk and egg in a bowl. In a different bowl, stir together the flour, salt, baking powder and protein powder. Add the cottage cheese mixture to the dry ingredients and mix until blended. Stir in the blueberries. Spoon the mixture into muffin papers or nonstick muffin tins sprayed with cooking spray. Bake for 15-18 minutes.