Strawberry and cottage cheese muffins

Instructions

1. Preheat oven to 180°C. Line a 12-hole (⅓-cup 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 over process). Add 200g strawberries, pulse to combine.
4. Spoon mixture evenly into prepared muffin holes, sprinkle with remaining strawberries evenly over tops, pressing down slightly into the batter. Bake for 30 minutes or until muffins are golden and a skewer inserted into centres comes out clean. Stand in tray for 5 minutes then transfer to a wire rack to cool. Serve warm or cooled.