Ingredients:

  • 1 3/4 cups All-Purpose Flour (spooned and leveled)
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • 1 cup Cottage Cheese (4% or 2%, drained slightly)
  • 1/2 cup Milk
  • 1/4 cup Vegetable Oil (or melted Coconut Oil)
  • 1 tablespoon Orange Zest
  • 2 tablespoons Fresh Orange Juice
  • 1 teaspoon Vanilla Extract
  • 1 cup Dried or Fresh Cranberries

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate medium bowl, lightly whisk the eggs. Add the cottage cheese, milk, oil, orange zest, orange juice, and vanilla extract. Whisk until mostly smooth; a few cottage cheese lumps are acceptable.
  4. Pour the wet mixture into the dry ingredients bowl. Use a rubber spatula to gently fold until just combined. A few streaks of flour are acceptable; do not overmix.
  5. Gently fold in the cranberries using the spatula.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each two-thirds to three-quarters full.
  7. Bake for 20 to 24 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean or with moist crumbs attached.
  8. Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.