6 servings (1 muffin each)
Ingredients:
6 medium dried dates
2 tbsp water
1/2 cup fat free cottage cheese
1 egg
1 tsp vanilla extract
4 oz strawberries
1 1/3 cup uncooked quick oats
1 tsp baking powder
1 tsp ground cinnamon
Directions:
Preheat the oven to 350°F. Line a 12-cup muffin tin with 6 paper liners. Coat the liners with cooking spray (or use a silicone muffin pan).
In a medium microwave-safe bowl, combine the dates and 2 tbsp water. Cover and microwave on High for 1 minutes. Cool slightly.
In a food processor, process the cottage cheese until smooth. Add the egg and vanilla; process until well combined. Add the date mixture and process until combined. Add three-fourths of the strawberries and pulse to combine. Set aside.
To another medium sized bowl, add the quick oats, baking powder and cinnamon. Mix to combine. Add the wet ingredients and mix until just combined.
Spoon the batter evenly into the prepared muffin cups. Top the batter with strawberry slices. Bake for 30 minutes.
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