Make healthy blueberry muffins using this easy recipe with cottage cheese for extra protein and oats for texture. They make a great snack for toddlers and older kids will also love them.
Preparation time: 15 minutes Cooking time: 25 minutes Difficulty rating: Easy
Makes 12 serves
- 1 cup oats
- 1½ cups self-raising flour
- ¾ cup sugar
- ½ tsp salt
- 2 eggs
- 11/4 cups cottage cheese
- ¾ cup milk
- 1/3 cup polyunsaturated vegetable oil
- 1 tsp vanilla
- 2 cups of frozen blueberries
- Preheat the oven to 180°C (for a conventional oven).
- Grease the muffin pan.
- Put the oats into a blender to make oat flour.
- In a large bowl mix the oats, flour, sugar and salt with a whisk to mix well and remove any lumps.
- Place cottage cheese in food processor and blend until it becomes very smooth.
- In a separate bowl, mix the cottage cheese, oil, eggs, milk and vanilla.
- Mix the wet ingredients with dry ingredients.
- Stir through the blueberries.
- Spoon mixture into a greased muffin pan and bake for about 25 minutes until golden.
Serve when warm with a glass of milk.
To increase the fibre content, use wholemeal self-raising flour instead of plain self-raising flour.
- The cottage cheese can be replaced with yoghurt, but cottage cheese is higher in protein and so makes these muffins more nutritious.
Nutritional analysis per serve:
|Total fat||9.76 g|
|Saturated fat||2.33 g|
|Total sugars||9.84 g|
- AusNut. Nutrient Database. 2007. [cited 27 April 2012]. Available from: URL Link