Recently, whilst organising my kitchen, I found a muffin tray that I hadn’t used for absolute ages. My old recipe for white chocolate and raspberry muffins is still one of my favourite muffin recipes I’ve tried, but living on my own, I rarely bake indulgent treats. Well, I decided to make use of the forgotten muffin tray and bake muffins in a healthier, more nutritious, higher in protein version that’s freezable too. It was an experimental recipe, but I’m really pleased with how these muffins turned out! I made them with cottage cheese to bump up the protein, and added dried goji berries for extra nutrients. Yum!

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