Raspberry Muffins – Clean Kitchen Challenge

Servings: about 36 mini muffins Fresh

4 eggs
1/4 cup greek yogurt cream cheese (or sub for extra 1/4 cup of cottage cheese)
1/4 cup low fat cottage cheese
1 cup fresh raspberries or strawberries (1/2 cup reserved for in batter mix, other 1/2 cup to top mini muffins)

Pantry

1/2 cup Kodiak Cakes Power Cakes Flapjack and Waffle Mix or Bob's Red Mill Super-Fine Gluten Free Almond Flour
1/2 cup Bob's Red Mill, Organic Gluten Free Coconut Flour
1 scoop Quest Nutrition Protein Powder, Vanilla Milkshake
2 tbs Cascadian Wild Raspberry Balsamic
1 tbs J. Olive Co. Blood Orange Olive Oil
juice and zest of 1 mandarin orange
1/4 cup unsweetened apple sauce
Pinch of salt
1 1/2 tsp baking powder

Directions

Add all ingredients to food processor, but reserve 1/2 cup raspberries to top mini muffins with. Mix well.
Pour batter in mini muffin pan.
Top muffins with remaining raspberries, one per muffin.
Bake at 350 degrees for 15-18 minutes.
Drizzle with a little honey to serve.

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