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    The addition of cottage cheese gives these muffins extra calcium and a wonderfully moist texture. Yield: 12 muffins Prep time: 25 minutes
Baking time: 18 minutes
Difficulty Level: Moderate
   
 Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a spacious bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Stir in walnuts. In a separate bowl, combine mashed banana, melted butter, brown sugar, egg, and cottage cheese. Add wet ingredients to the dry and stir gently, only until combined. Do not overmix. Divide the batter evenly among the 12 muffin cups (they will be quite full). Bake in preheated oven for about 18 minutes, until muffins feel firm and springy when pressed on top. Serve warm or at room temperature with Horizon Organic butter. Banana nut muffins should be eaten within a day or two, or frozen, well-wrapped, for up to three months.  Based on 16 servings Calories 180; Protein 5g; Carbohydrates 24g; Fat 7g; Saturated Fat 3g; Cholesterol 27mg; Sodium 213mg; Calcium 2% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
