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@t.tuyn.gia.dng: Bàn CỠ LỚN CHỮ NHẬT 40X80 CM #uttuyengiadung #bangapgon #bangapgonngoibet #lenxuhuong

Út Tuyền Gia dụng
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Sunday 06 September 2026 08:11:11 GMT
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Cottage cheese raspberry muffins ☺️ simple ingredients, naturally sweetened with banana, and soft in the middle! Ingredients • 1 small ripe banana • 1 egg • 1/2 cup cottage cheese - about 110g • 1 tbsp avocado oil or melted butter - 15ml • 3/4 cup all-purpose flour - 90g • 1 tsp baking powder - 4g • 1–2 raspberries per muffin, for topping Instructions 1. Mash the banana well. Add the egg, cottage cheese, and oil, and mix until combined. 2. Add the flour and baking powder. Mix just until combined. The batter should be thick and scoopable, not runny. 3. Divide the batter between the muffin cups, filling each about 3/4 full. 4. Gently press only 1–2 raspberries onto the top of each muffin. 5. Bake at 350°F (175°C) for about 22–25 minutes, or until the muffins are set and lightly golden on top. 6. Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack. Keep in Mind • Don’t worry if the batter looks quite thick — that’s how it should be. Both the banana and raspberries add moisture as the muffins bake. However, if your batter is extremely thick, almost like dough, add 1–2 teaspoons of milk. • Avoid mixing the raspberries into the batter, as they release quite a bit of moisture while baking. For the best texture, use just 1–2 raspberries on top of each muffin. • Because of the banana, cottage cheese, and raspberries, these muffins won’t have the exact texture of a traditional bakery-style muffin. They are softer and more moist inside, with an almost slightly custardy texture. #mom #momlife #toddler #blw #parents
Cottage cheese raspberry muffins ☺️ simple ingredients, naturally sweetened with banana, and soft in the middle! Ingredients • 1 small ripe banana • 1 egg • 1/2 cup cottage cheese - about 110g • 1 tbsp avocado oil or melted butter - 15ml • 3/4 cup all-purpose flour - 90g • 1 tsp baking powder - 4g • 1–2 raspberries per muffin, for topping Instructions 1. Mash the banana well. Add the egg, cottage cheese, and oil, and mix until combined. 2. Add the flour and baking powder. Mix just until combined. The batter should be thick and scoopable, not runny. 3. Divide the batter between the muffin cups, filling each about 3/4 full. 4. Gently press only 1–2 raspberries onto the top of each muffin. 5. Bake at 350°F (175°C) for about 22–25 minutes, or until the muffins are set and lightly golden on top. 6. Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack. Keep in Mind • Don’t worry if the batter looks quite thick — that’s how it should be. Both the banana and raspberries add moisture as the muffins bake. However, if your batter is extremely thick, almost like dough, add 1–2 teaspoons of milk. • Avoid mixing the raspberries into the batter, as they release quite a bit of moisture while baking. For the best texture, use just 1–2 raspberries on top of each muffin. • Because of the banana, cottage cheese, and raspberries, these muffins won’t have the exact texture of a traditional bakery-style muffin. They are softer and more moist inside, with an almost slightly custardy texture. #mom #momlife #toddler #blw #parents
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