Dairy Free Cottage Cheese Muffins
My mom used to make the full dairy version of these dairy free cottage cheese 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 muffins as much as my family and I do.
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
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
- 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)