These oat and strawberry muffins are a delightful combination of wholesome ingredients that not only satisfy your taste buds but also provide a nutritional boost. Packed with the natural sweetness of fresh dates and the vibrant flavor of strawberries, these muffins offer a guilt-free indulgence. The inclusion of quick oats not only enhances the texture but also ensures that you stay fuller for a more extended period. The unique twist of incorporating 97% fat-free cottage cheese adds a creamy richness to the batter, contributing to both the flavor and nutritional profile.
The recipe is straightforward and efficient, utilizing a microwave to soften the dates before combining them with baking powder, creating a foamy mixture that adds lightness to the muffins. The use of a food processor to blend the cottage cheese, oats, eggs, vanilla, and date mixture ensures a smooth and well-integrated batter. The addition of sliced strawberries, both within the batter and on top, not only infuses the muffins with a burst of fruity freshness but also creates an appealing visual contrast.
Baking these muffins at 180°C for 30 minutes yields a golden-brown exterior with a moist and tender interior. The result is a batch of twelve delightful treats that can be enjoyed either warm or cooled. Whether you savor them as a quick breakfast option or a wholesome snack, these oat and strawberry muffins are sure to become a favorite in your repertoire of nutritious and delicious recipes.
Weight Watchers Strawberry and cottage cheese muffins – 1 point
These muffins pack a nutritional punch, and with the addition of oats, they’ll keep you feeling fuller for longer. This is very nice.1PointsTotal Time45 minPrep15 minCook30 minServes12
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.