Gingerbread Muffins

1. Preheat oven to 350 F; line a 12-count muffin tray with paper liners. Set aside.
2. Combine the butter, coconut palm sugar, molasses, cottage cheese, milk, egg, and vanilla extract in a food processor or blender and process until smooth. Let it sit for 2 minutes.
3. Meanwhile, in a large bowl whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
4. Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
5. Fill each muffin well about 2/3 full of batter and bake until a toothpick inserted into the center of a muffin comes out clean or with just a couple crumbs. Bake time is about 16 to 18 minutes. When done remove pan from oven and set it on a rack. Cool completely.
6. Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla and enough water so it reaches your desired consistency.
7. Drizzle the glaze onto the cooled muffins and allow it to set before serving.

Note regarding the black pepper: This is a traditional ingredient in gingerbread; I only use a pinch here so you won’t be able to pull out it’s flavor. But it adds the perfect little punch of spice.