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.