Strawberry Cottage Cheese Muffins
These strawberry cottage cheese muffins are great for breakfast, as a snack or for lunchboxes. They are soft and moist, and made without any processed sugar. Perfect for babies, toddlers and kids of all ages. Enjoy!
Equipment
Ingredients
- 6 pitted dates
- 1 cup cottage cheese
- 3 eggs
- ¼ cup butter softened
- 1 ½ cups whole wheat flour (295gr)
- 2 teaspoons baking powder
- 6 big strawberries
Instructions
- Cut the pitted dates in half and place in a bowl with ⅓ cup hot water. Soak for 10 minutes.
- While the dates are soaking in the hot water, wash the strawberries really well. Cut roughly into smaller pieces and set aside.
- In a blender, add the dates with the water and the cottage cheese. Blend together until you have a thick paste.
- In a bowl, add the 3 eggs. Whisk the eggs and then add the dates and cottage cheese paste to the bowl.
- Add the softened butter and mix everything to combine.
- Add the whole wheat flour and baking powder to the bowl, then use a whisk or spatula to gently mix them in with the rest of the ingredients.
- Add the strawberry pieces to the batter leaving aside about ¼ cup to decorate.
- Add the batter to the muffin cases filling them to the top. Add 3-4 strawberry pieces on top of each muffin.
- Bake in a preheated oven to 350℉ / 180℃ for 23-25 minutes.
Video
Notes
- You can use frozen strawberries instead of fresh ones. Just keep them frozen, cut them into pieces, and toss them in a bit of flour before mixing into the batter to help prevent them from sinking to the bottom.
- To increase the sweetness, you could add more dates.
- Freeze them as soon as they cool down if batch prepping.
Nutrition
Serving: 1muffinCalories: 173kcalCarbohydrates: 22gProtein: 8gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 64mgSodium: 106mgPotassium: 52mgFiber: 4gSugar: 5g
Tried this recipe?Mention @healthybitesforkids or tag #healthybitesforkids!
