Strawberry and cottage cheese muffins
SmartPoints® value per serving
This recipe packs a nutritional punch, and with the addition of oats, will help 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, chopped
- Preheat oven to 180°C. Line a 12-hole (⅓-cup 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 over process). Add 200g strawberries, pulse to combine.
- 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.
For a cream cheese frosting, mix 120g light cream cheese with 1 tablespoon of icing sugar until smooth. Spread over cooled muffins. Store in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.