On my own Lazy Sunday I decided to bake. It’d been far too long since I’d baked, I don’t even remember what I made last, so it was time to test out the new kitchen. Since a lot of my stuff is in storage (I’m currently subletting), my mixmaster is locked away in a box, but I do have a hand blender thing, designed more for drinks than batter, mixing bowls and spoons. The blender was great to beat the liquid elements of the recipe, spoons for when the dry ingredients were added in. The end result was a deliciously, sweet, slightly sticky and totally addicting muffin that I’ll be eating until they are gone. The recipe is from the Cupcake Calendar, my former roommate Anna gave me for Christmas/Hanukkah. Enjoy! Tell me what you think.

Raspberry & Cottage Cheese Muffins (from the Cupcake Calendar)

  • 2 1/3 cups all-purpose flour
  • 3/4 cup superfine sugar
  • 1 tbsp. baking powder
  • Pinch of salt
  • 2 lightly beaten eggs
  • 4 tbsp. sunflower oil (I substituted vegetable oil)
  • 1 1/4 cups low-fat milk
  • 1/2 cup low-fat cottage cheese
  • 2 cups raspberries
  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan. (Note from me: Maybe I have small muffin/cupcake pans, but I used 2 pans.)
  2. In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon.
  3. In a large bowl, beat the eggs, oil, milk, and cottage cheese with an electric mixer until smooth. Add the flour mixture and stir until nearly combined. Fold in the raspberries, but do not overmix. Spoon the mixture into prepared pan. Bake in the oven for 20 minutes.
  4. Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months.