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Strawberry and cottage cheese muffins

Strawberry & cottage cheese muffins

1
Points® value
Total Time
50 min
Prep
10 min
Cook
35 min
Serves
12
Difficulty
Easy
These hearty wholegrain muffins get a protein boost from cottage cheese and a caramel-like sweetness from dates. Fresh strawberries offer bursts of tangy-fruity flavour. The batter is quite sticky, so be sure to line your pan with paper liners and coat them with cooking spray.

Ingredients

Oil spray

5 x 3 second spray(s)

Dried dates

12 individual, pitted and coarsely chopped

97% fat-free cottage cheese

1 cup(s)

Baking powder

2 tsp

Vanilla bean extract

2 tsp

Egg(s)

3 large

Quick oats

2 cup(s)

Fresh strawberries

250 g

Instructions

  1. Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners. Coat the liners with cooking spray (or use a silicone muffin pan).
  2. In a medium microwave-safe bowl, combine the dates and ¼ cup water. Cover and microwave on High for 1 ½ minutes. Cool slightly.
  3. In a food processor, process the cottage cheese until smooth. Add the baking powder, vanilla, and eggs; process until well combined. Add the date mixture and the oats; process until combined. Add three-fourths of the strawberries and pulse to combine (do not try to make the mixture smooth; doing so will make the muffins too dense).
  4. Spoon the batter evenly into the prepared muffin cups. Top the batter with the remaining strawberry slices. Bake until a wooden pick inserted in the center of the muffins comes out clean, about 35 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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