Strawberry and cottage cheese muffins
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
These muffins pack a nutritional punch, and with the addition of oats, they’ll keep you feeling fuller for longer.
Ingredients
Fresh dates
12 individual, pitted, roughly chopped
Baking powder
2 tsp
97% fat-free cottage cheese
1 cup(s), (250g)
Quick oats
2 cup(s), (180g)
Egg(s)
3 medium
Vanilla bean extract, alcohol free
2 tsp
Fresh strawberries
250 g, sliced
Instructions
1
Preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper cases.
2
Combine dates and 2 tablespoons boiling water in a large microwave–safe bowl. Cover and microwave on High (100%) for 1½ minutes. Stir in baking powder (mixture will foam).
3
Process cottage cheese in a food processor until smooth. Add oats, eggs, vanilla and date mixture and process until combined (to prevent a dense texture, do not overprocess). Add 200 g strawberries and pulse to combine.
4
Spoon mixture evenly into paper cases. Scatter over remaining strawberries and lightly press into the mixture. Bake for 30 minutes or until golden and a skewer inserted into the centre of muffins comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack. Serve warm or cooled.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.