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Cranberry Yogurt Muffins (protein packed) | Joy to the Food

Cranberry Yogurt Muffins (protein packed)

Cranberry Yogurt Muffins (protein packed)

10 mins prepServes 12

After rounds of testing and perfecting my muffin base, I can guarantee these orange cranberry yogurt muffins are bakery-worthy. They are easy to whip up, maybe with a bit more ingredients than you're used to, and have 8g of protein. But because of that, they work just as great with gluten-free flour as they do all-purpose. We had to freeze them because we couldn't stop eating them!

12 servings

What you need

all purpose flour

2 cup all purpose flour, gluten free 1:1 works

almond flour

1 almond flour, or hemp seeds or whole wheat

flax seed

1 flax seed, or hemp seeds

baking powder

2 ½ tsp baking powder

baking soda

½ tsp baking soda

salt

¾ tsp salt

fresh cranberries

1 fresh cranberries, chopped up in a food processor or blender

cottage cheese

1 cottage cheese, blended to avoid any curds, low fat

orange zest

1 orange zest, zest before juicing

orange juice

2 tbsp orange juice, juice from 1-2 oranges, zest first

butter

1 butter, unsalted

organic eggs

vanilla

1 tsp vanilla

monk fruit extract

1 monk fruit extract, can go up to 3/4c or use regular maple syrup

greek yogurt

1 greek yogurt, low fat

avocado oil

orange

sugar

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Instructions


0 Preheat the oven to 425 degrees F and line a muffin tin with 12 liners (or use a silicone muffin tin).Use a blender or food processor to roughly chop the [wprm-ingredient text="1 1/2 c fresh cranberries" uid="15"] (measured before chopping).
1 Mix together the [wprm-ingredient text="2 cups all purpose flour" uid="0"], [wprm-ingredient text="½ c almond flour" uid="1"], [wprm-ingredient text="½ c flax seeds" uid="2"], [wprm-ingredient text="2.5 tsp baking powder" uid="3"], [wprm-ingredient text="½ tsp baking soda" uid="4"], and [wprm-ingredient text="¾ tsp salt" uid="5"] in a large bowl. Add in your cranberries but wait to mix.
2 Next, to a blender, add the [wprm-ingredient text="1 1/4 c cottage cheese" uid="6"], [wprm-ingredient text="2 tbsp orange juice" uid="7"], [wprm-ingredient text="Zest from 1 orange" uid="8"], [wprm-ingredient text="½ c melted butter" uid="9"], [wprm-ingredient text="3 eggs" uid="10"], [wprm-ingredient text="1 tsp vanilla" uid="11"], [wprm-ingredient text="1/2 c monk fruit maple syrup" uid="12"], [wprm-ingredient text="⅓ c greek yogurt" uid="13"], and [wprm-ingredient text="⅓ c avocado oil" uid="14"].Add this to your dry ingredients and gently fold together, being careful not to overmix. 
6 Mix the [wprm-ingredient text="zest from 1 orange" uid="16"] and [wprm-ingredient text="1/4 c sugar" uid="17"] with your hands (rubbing it together to release the citrus oils) until fragrant. Top your muffins with this sugar mixture.
3 Add the batter to the muffin tins, alternating each one for maximum muffin height. You&#39;ll have to bake in 2 batches. Bake for 10 minutes at 425, then reduce the heat to 350 and bake for another 15-20 minutes or until a tooth pick inserted comes out clean.The tins should be really full! If you&#39;re nervous about overfilling, this recipe will make 14-16 muffins.
5 Once done baking, let the muffins cool for a few minutes before removing. Bump the oven temperature up again to 425 and then remove the first batch of muffins and repeat with the second batch.

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