Cranberry Orange Muffins

Prep Time: 25 Minutes

Time to Table: 45 Minutes

Serves: 12


  • 2 cups white whole wheat flour
  • 1/4 cup ground flaxseed
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Daisy Cottage Cheese
  • 1/2 cup skim milk
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 2 teaspoons grated orange peel
  • 1 egg
  • 3/4 cup coarsely chopped fresh or frozen cranberries
  • 1/4 cup powdered sugar
  • 2 teaspoons orange juice


Heat the oven to 400 degrees. Line 12 muffin cups with paper baking cups or spray with nonstick spray. In a large bowl, stir together the flour, flaxseed, baking powder and salt. In a medium bowl, whisk together the cottage cheese, milk, sugar, oil, orange peel and egg. Stir into the wet mixture into the flour mixture just until the flour is moistened (the batter will be thick). Fold in the cranberries. Divide the dough evenly among the muffin cups. Bake for 17 to 21 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and set on a wire rack to cool. Glaze: in a small bowl, stir together the powdered sugar and orange juice until smooth. Drizzle the glaze over the warm muffins. *Nutritional Information based on Daisy Brand Low Fat Cottage Cheese.