Cherry & Almond Oat Muffins

Ingredients

• 1 1/4 cups (290 g) low-sodium cottage cheese (or low-fat cottage cheese)
• 3 (150 g) large eggs
• 2/3 cup (160 g) plain Greek yogurt
• 2 tbsp (30 ml) olive oil
• 2 tbsp (42 g) date syrup
• 1 tsp (4 g) vanilla extract
• 3/4 cup (90 g) whole wheat flour
• 1/2 cup (45 g) rolled oats
• 1 tsp (5 g) sodium-free baking powder
• 3/4 cup (115 g) pitted cherries
• 2 tbsp (15 g) sliced almonds

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Method

1. Heat the oven to 175°C (350°F) and line 8 holes of a standard 12-cup muffin pan.
2. Blend the cottage cheese perfectly smooth with a stick blender, then beat in the eggs, yogurt, oil, date syrup and vanilla.
3. Fold in the flour, oats and baking powder, stopping the moment the flour disappears. Toss the cherries in a little flour and fold them through.
4. Spoon into the cases, scatter the almonds on top and bake 18-20 minutes, until risen and springy to a press. Cool 5 minutes in the pan.