Makes 6 large muffins

1/4 cup extra virgin olive oil
2 free range eggs
1/4 cup maple syrup
1 teaspoon vanilla
1/2 cup cottage cheese
1 sachet EIMELE CHOC SHAKE
1 1/4 cups whole grain spelt flour
1 1/2 teaspoons baking powder
1 cup frozen blueberries

Heat oven to 170C and line 6 cup muffin tin with patty cake pans. In a large mixing bowl whisk together oil,
eggs, maple, vanilla and cottage cheese until creamy. Add EIMELE CHOC SHAKE, flour, and baking powder
and mix until just combined, then add blueberries. Spoon equally between muffin cases and baking in oven
for 20 minutes or until top springs back when pressed gently. Cool in tin for 20 minutes then transfer to a
wire rack and enjoy!