Ingredients
Base Ingredients
- 1 cup cottage cheese Use low-fat if preferred.
- 1 cup rolled oats Regular rolled oats work best.
- 1 large egg Acts as a binder.
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 1 tsp vanilla extract
- 1 tbsp zest of 1 large lemon About 1 tbsp of lemon zest.
- 1/2 tsp baking powder Helps the bites rise.
- a pinch salt Enhances flavor.
Fruits
- 3/4 cup fresh or frozen blueberries Do not thaw if using frozen.
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
- In a blender or food processor, combine the cottage cheese, oats, egg, honey, vanilla, lemon zest, baking powder, and salt. Pulse until the oats are broken down and the mixture is well-combined.
- Pour the batter into a bowl and gently fold in the blueberries.
- Let the batter rest for 5 minutes to thicken slightly.
Baking
- Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the bites are firm to the touch and lightly golden.
- Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 10gProtein: 4gFat: 1gSaturated Fat: 0.5gSodium: 50mgFiber: 1gSugar: 4g
Notes
These bites are best served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for 3-4 days but warm them before serving.
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