Breakfast Lemon Blueberry Muffins

材料

300g (1¼ cups) full-fat cottage cheese

100g (½ cup) brown sugar

50g (½/ cup) ground almonds

150g (1½ cups) jumbo oats

100g (¾ cup) wholewheat flour (or use plain/all-purpose)

I teaspoon baking powder

1 scant teaspoon bicarbonate of soda (baking soda)

Zest and juice of 1 lemon

2 large free-range eggs, lightly beaten

50ml (3½ tablespoons) skimmed milk

100g (3½oz) fresh blueberries

手順

Preheat the oven to 190°C/170°C fan (375°F) Gas Mark 5.

In a blender or food processor, combine the cottage cheese and brown sugar and blend until smooth.

Add the ground almonds, oats, flour, baking powder, bicarb and lemon zest to a bowl, and mix to combine. Add the cottage cheese mixture, the lemon juice, eggs and milk.

Fold together until combined, but don't over-mix. Fold in the blueberries and divide evenly between 12 cups of a nonstick muffin tray. Bake for 30 minutes until risen and golden brown.

Allow to cool for 15 minutes before eating. Sweeten with a drizzle of maple syrup or honey, a dollop of yogurt and some frozen berries, or take a couple on the go.

メモ

7g protein