Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in saucepan, combine cranberries, sugar, and 1/2 cup water. bring to boil; simmer for 3 minutes, or until cranberries are tender but hold their shape. drain, reserving 2 tbsp. syrup. melt chocolate with milk; stir till smooth. add vanilla. stir in remaining ingredients, cranberries, and reserved syrup. pat in well-greased 9x9x2-inch baking dish. chill till firm. cut in squares.

Target recipe: pre heat oven to 350. bake time is approx 25 minutes for larger muffins or small loaves (as pictured). mix wet ingredients and cottage cheese with a power mixer or blender. in a separate bowl mix the dry ingredients, leave the berries for last. mix the wet and dry together. fold in the berries as final step. don't over mix. spray muffin pans well with non-stick spray. these muffins are low in oil, so the chance of sticking to the pan is increased.