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Cranberry Chocolate Chip Muffins

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“A high protein, low fat berry muffin. I used Cranberries because that's what I had on hand, but I'd think Blueberries or Saskatoons would work just as well. By my calculations the protein in each muffin is 15 grams The fat free cottage cheese is also dry. if you use wet, you'll need to reduce the number of eggs.”
READY IN:
35mins
YIELD:
15 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre heat oven to 350. Bake time is approx 25 minutes for larger muffins or small loaves (as pictured).
  2. Mix wet ingredients and cottage cheese with a power mixer or blender.
  3. In a separate bowl mix the dry ingredients, leave the berries for last.
  4. Mix the wet and dry together. Fold in the berries as final step. Don't over mix.
  5. Spray muffin pans well with non-stick spray. These muffins are low in oil, so the chance of sticking to the pan is increased.

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