Strawberry and cottage cheese muffins
These muffins pack a nutritional punch, and with the addition of oats, they’ll keep you feeling fuller for longer.
12 individual, pitted, roughly chopped
97% fat-free cottage cheese
1 cup(s), (250g)
2 cup(s), (180g)
Vanilla bean extract, alcohol free
250 g, sliced
- Preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper cases.
- 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).
- 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.
- 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.
COOK'S TIP: For a cream cheese frosting, mix 120 g light cream cheese with 1 tablespoon icing sugar until smooth. Spread over cooled muffins. TO REFRIGERATE: Store muffins in a reusable container for up to 2 days. Serve cold or microwave until warm. TO FREEZE: Store muffins as above, for up to 2 months. Thaw at room temperature or microwave from frozen until warm.