Raspberry & Cottage Cheese Cupcakes

A peculiar recipe, but I'm sure these must have a nice taste :D Again, taken from 500 Cupcakes by Fergal Connolly.

Makes 1 dozen muffins

Ingredients:
2 1/3 cups all-purpose flour
3/4 cups superfine sugar
1 tbsp. baking powder
Pinch of salt
2 lightly beaten eggs
4 tbsp. sunflower oil
1 1/4 cups low-fat milk
1/2 cup low-fat cottage cheese
2 cups fresh raspberries*

Preheat the oven to 350°F (175°C). Grease a 12 cup muffin pan.

In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon.

In a large bowl, beat the eggs, oil, milk, and cottage cheese with an electric mixer until smooth. Add the flour mixture and stir until nearly combined. Fold in the raspberries, but do not overmix. Spoon the mixture into prepared pan. Bake in the oven for 20 minutes.

Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months.

*You can also use blueberries, cherries, or apricot (the latter being sliced); all of them being 2 cups.