Almond Flour and Cottage Cheese Muffins

Makes 12 muffins

2 ¾ c almond flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

½ tsp ground ginger

½ tsp ground black pepper

¼ tsp clove powder

¼ tsp nutmeg

¼ teaspoon salt

3 large eggs

½ c cottage cheese

¼ c melted ghee

¼ c maple syrup

2 tsp vanilla extract

½ c milk of choice (i used cow’s)

1 cup berries or chopped apple or whatever floats your boat

Preheat your oven to 375°F. Line a 12 muffin tin with paper liners.

In a large bowl, whisk together almond flour, baking powder, baking soda, spices, and salt. Ensure there are no lumps and the ingredients are well combined.

In another bowl, beat the eggs and vanilla extract. Add cottage cheese, melted ghee, maple syrup, and milk. Mix well until the ingredients are thoroughly combined.

Gradually add the wet ingredients to the dry ingredients, stirring as you go. Mix until you get a smooth batter.

Fold in berries or whatever you have decided to add then spoon the batter into the prepared muffin cups, filling each about three quarters full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Store the muffins in an airtight container in the refrigerator. They will keep for 3-5 days. I quite like to warm them in the microwave for 20 seconds or so before enjoying.