Strawberry & cottage cheese muffins
3
Points®
Total time: 50 min • Prep: 10 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
These hearty whole-grain muffins get a protein boost from cottage cheese and a caramel-like sweetness from dates. Fresh strawberries offer bursts of tangy-fruity flavor. The batter is quite sticky, so be sure to line your pan with paper liners and coat them with cooking spray.
Ingredients
Cooking spray
5 spray(s)
Dried date(s)
12 medium
Fat free cottage cheese
1 cup(s)
Baking powder
2 tsp
Vanilla extract
2 tsp
Egg(s)
3 large egg(s)
Uncooked quick oats
2 cup(s)
Strawberries
9 oz
Instructions
1
Preheat the oven to 350°F. 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.
5
Serving size: 1 muffin
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