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. 1Points Total Time45 min Prep15 min Cook30 min Serves 12
Ingredients
Fresh dates
12 individual, pitted, roughly chopped
Baking powder
2 tsp
97% fat-free cottage cheese
1 cup(s), (250g)
Quick oats
2 cup(s), (180g)
Egg(s)
3 medium
Vanilla bean extract, alcohol free
2 tsp
Fresh strawberries
250 g, sliced
Instructions
- 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.
