Carrot, Orange, and Cottage Cheese Muffins

Serves: Makes 15-18 | Prep: 20 min | Cook: 18 min

Ingredients:

Carrot, Orange, and Cottage Cheese Muffins:
2 cups Carrot Puree
1 1/2 cups whole wheat flour, plus 1 Tbsp
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup cottage cheese
1 egg
1/4 cup maple syrup
2 tsp orange zest
1/4 cup freshly squeezed orange juice
2 Tbsp coconut oil, melted
1 tsp vanilla extract
1/2 cup raisins
1/2 cup pecans, roughly chopped

Directions:
Preheat oven to 350F / 180C and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ground ginger, and salt until well combined. In a smaller bowl, toss the raisins and pecans with 1 Tablespoon of flour to help prevent them from sinking in the batter.

Add the cottage cheese, maple syrup, orange zest, orange juice, coconut oil, egg, and vanilla to a blender and blend until completely smooth. Pour this blended mixture into the bowl with the dry ingredients and mix until just combined. Gently fold in the floured raisins and pecans along with the carrot juice pulp, making sure everything is evenly distributed.

Using a large ice-cream scoop, divide the batter evenly among the prepared muffin tins. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the tin briefly before transferring them to a wire rack to cool completely.

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