Ingredients
Wet Ingredients
- 0.33 cup milk
- 1 cup 1% cottage cheese
- 2 large eggs
- 2 tbsp olive oil or melted butter
- 0.5 cup granulated monk fruit sweetener 1:1 sugar replacement
- 1 tsp vanilla extract
- 0.75 tsp mint extract
- 3-6 drops green gel food coloring
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 2 tsp baking powder
- 0.5 tsp baking soda
Filling
- 12 mini York Peppermint Patties or 6 regular patties cut in half
Equipment
- Beast Blender
Method
- Preheat oven to 400°F (200°C). Prepare a 12-cavity muffin pan with liners or use a silicone muffin tray.
- In a blender, add milk, cottage cheese, eggs, olive oil, monk fruit sweetener, vanilla extract, mint extract, and green food coloring. Blend until completely smooth.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- Pour the blended wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Add about 1 tablespoon of batter into each muffin cavity.
- Place one peppermint patty in the center of each muffin.
- Cover with remaining batter until each cavity is about ¾ full.
- Bake at 400°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 10–12 minutes, or until a toothpick inserted into the cake portion (not the candy center) comes out clean.
- Allow muffins to cool for at least 10 minutes before removing from the pan. The peppermint center will be very hot and molten.
Nutrition
Notes
Tip: Reheat in the microwave for 10-15 seconds for a soft, melty center.