Dairy Free Cottage Cheese Muffins

Dairy Free Cottage Cheese Muffins

My mom used to make the full dairy version of these muffins when I was a kid. When I had early morning swim practice, she would send me with a few of these in my bag to make sure I had something good to eat between practice and school starting. I have given these my regular tweaking. I hope you like these dairy free cottage cheese muffins.

Dairy Free Cottage Cheese Cupcakes from sloCooking.net #breakfast #dairyfree #baking

Dairy Free Cottage Cheese Muffins

2 cups gluten free measure-for-measure flour
1 tsp. baking soda
1 tsp. baking powder
½ cup dairy free margarine
2 cups light brown sugar, packed
2 tsp. lemon rind, or ½ tsp. lemon extract
1 tsp. vanilla extract
1 large egg
2 cups dairy-free cottage cheese (I make my own with pressed tofu)
1 cup gold raisins

  • Pre-heat oven to 350’F
  • Sift gluten free flour with baking soda and baking powder
  • Cream dairy free margarine until light and fluffy
  • Add 1 cup brown sugar and cream again
  • Add flavorings and egg
  • Stir in dairy free cottage cheese and the remaining sugar
  • Work in gluten free flour and raisins
  • Spray 2 muffin pans with non-stick spray
  • Fill ¾ full
  • Bake 25-30 minutes or until done
  • Cool in pans 5 minutes then turn out onto cooling racks
  • Store in the refrigerator (these also freeze well)

Dairy Free Cottage Cheese Muffins
 
Author:
Ingredients
  • 2 cups gluten free measure-for-measure flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ cup dairy free margarine
  • 2 cups light brown sugar, packed
  • 2 tsp. lemon rind, or ½ tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 large egg
  • 2 cups dairy-free cottage cheese (I make my own with pressed tofu)
  • 1 cup gold raisins
Instructions
  1. Pre-heat oven to 350’F
  2. Sift gluten free flour with baking soda and baking powder
  3. Cream dairy free margarine until light and fluffy
  4. Add 1 cup brown sugar and cream again
  5. Add flavorings and egg
  6. Stir in dairy free cottage cheese and the remaining sugar
  7. Work in gluten free flour and raisins
  8. Spray 2 muffin pans with non-stick spray
  9. Fill ¾ full
  10. Bake 25-30 minutes or until done
  11. Cool in pans 5 minutes then turn out onto cooling racks
  12. Store in the refrigerator (these also freeze well)

 

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