Weight Watchers Strawberry and cottage cheese muffins – 1 point

Ingredients:

• 1 cup cottage cheese (low-fat or fat-free)
• 1 cup fresh strawberries, chopped (or frozen, thawed, and drained)
• 1 cup oat flour (or blended rolled oats)
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-2 tablespoons sweetener of choice (like Stevia, Monk Fruit, or a similar sugar substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
2. Blend cottage cheese in a food processor or blender until smooth, if desired (optional step for a smoother texture).
3. In a large bowl, combine oat flour, baking powder, baking soda, and salt.
4. In another bowl, whisk together eggs, applesauce, vanilla extract, and sweetener. Add the blended or whole cottage cheese and stir until smooth.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the chopped strawberries.
7. Divide the batter evenly among the muffin cups.
8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool for 10 minutes before removing them from the tin.

Notes:

• Store muffins in an airtight container in the fridge for up to 5 days or freeze for longer storage.
• You can swap strawberries with blueberries or raspberries for variety.