Healthier Chocolate Chip Muffins w/ Cottage Cheese

• Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake cases.
• In a large mixing bowl, combine the plain flour and wholemeal flour. Sieve in the cocoa powder, baking powder, and bicarbonate of soda. Add the sugar and mix all the dry ingredients together thoroughly.
• In a blender, combine the cottage cheese, eggs, oil, milk, and vanilla paste or extract. Blend until the mixture is smooth.
• Stir three-quarters of the jumbo chocolate chips into the dry ingredients. Pour the blended wet mixture into the bowl and stir gently until just combined, ensuring no dry flour remains. Be careful not to overmix.
• Divide the batter evenly among the prepared cupcake cases in the muffin tin. Sprinkle the remaining chocolate chips over the tops of the muffins.
• Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a cocktail stick or toothpick into the center of a muffin; it should come out clean.
• Allow the muffins to cool completely in the muffin tin before removing them from the paper cases. Warm muffins tend to stick.

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.

Freezing: For longer storage, place cooled muffins in a freezer-safe bag and freeze for up to 3 months. Thaw frozen muffins in an airtight container at room temperature for 1-2 hours before serving.