Weight Watchers Strawberry and cottage cheese muffins – 1 point

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.

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