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Lemon Poppy Seed Cottage Cheese Muffins



For the muffins: – 2 1/4 cups white whole wheat flour (or whole wheat pastry flour) – 1/3 cup sugar – 1 1/2 tsp baking powder – 1/4 tsp baking soda – 1/4 tsp salt – 3 tbsp poppy seeds – 1/2 cup Real California cottage cheese – 1 cup milk – 2 eggs – 2 tsp lemon zest – 1/2 cup lemon juice – 2 tbsp oil For the Glaze: – 1/2 cup lemon juice – 1/4 cup Real California cottage cheese – 1 tbsp unsalted butter, melted – 1 cup powdered sugar :baking
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For the muffins: Preheat the oven to 400 degrees F. Prepare a muffin tin by spraying with nonstick cooking spray or inserting paper liners.

In a large bowl sift all of the dry ingredients together (flour, sugar, baking powder, baking soda, salt and poppy seeds); set aside. In a medium bowl, whisk together all of the wet ingredients (milk, cottage cheese, lemon zest, lemon juice, oil). Add the wet ingredients to the dry ingredients, stirring until just combined.

Pour the batter into the prepared muffin tin. Bake for 18-20 minutes, or until the tops are just starting to brown and a toothpick inserted comes out clean. When the muffins are slightly cooled, drizzle the glaze atop each muffin. Store in an airtight container in the fridge.

For the glaze: While the muffins are baking, place the lemon juice, cottage cheese, and melted butter in a blender, or in an immersion blender cup. Blend until the cottage cheese is completely pureed and the mixture is smooth. Slowly add in the powdered sugar, continuing to blend until completely dissolved and combined into the mixture. Pour the glaze mix into a small saucepan, turning the heat to medium-high. Bring to a rolling boil, continuously stirring. Remove from heat and let cool. Drizzle on muffins after they are finished baking and slightly cooled.

Credit: Brittany Poulson – Your Choice Nutrition

Per Order:

Makes 12 servings