Dietary Cottage Cheese and Pumpkin Muffins
Baking and Desserts | American cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
Dietary cottage cheese and pumpkin muffins
Ingredients
- Cottage cheese - 14.1 oz
- Pumpkin - 12.3 oz
- Chocolate eggs - 2 pieces
- Oat flakes - 1.8 oz
- Corn Flour for Polenta - 2 tablespoons
- Raisins - 1.8 oz
- Natural Yogurt - 2.8 oz
- Ground Cinnamon - 2 teaspoons
- Stevia Extract - 2 tablespoons
- Sugar Substitute - 6 pieces
- Vanillin - a pinch
Step by Step guide
Step 1
Grind the oat flakes into flour.
Step 2
Pour boiling water over the raisins.
Step 3
Grate the pumpkin on a fine grater.
Step 4
Mix the dry ingredients (oat and corn flour, baking powder, cinnamon, vanillin).
Step 5
Mash the cottage cheese with the eggs, grated pumpkin, yogurt, stevia, and crushed sugar substitute tablets; for better consistency, you can mix with a mixer.
Step 6
Gradually add the dry mixture to the cottage cheese mixture, mixing thoroughly.
Step 7
Add the raisins and mix everything together until smooth.
Step 8
Grease the muffin molds with a small amount of olive oil, fill them with the batter, filling 2/3 of the way to the top.
Step 9
Optionally, you can sprinkle the raw muffins with muesli or crushed nuts on top.
Step 10
Bake in a preheated oven at 180°C (350°F) for 40 minutes, until golden brown; check for readiness with a toothpick (insert into the muffin — it should come out dry).
Step 11
The muffins turn out very tender; remove them from the molds only when completely cooled.
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