Healthy mini muffins made with cottage cheese – there’s no butter, only a tiny bit of oil, and no refined sugar.
In case you needed further proof that the world doesn’t make sense, apparently strawberries aren’t actually berries. But pumpkins, watermelons, avocados and bananas are all berries. Um, what!?
Even though strawberries supposedly aren’t berries (because their seeds are on the outside), I’m ending this month of berry-themed recipes with these strawberry mini muffins.
So, about these muffins. They’re very moist, thanks to the cottage cheese. Orange juice and zest adds extra flavor, and three tablespoons of honey provides all the sweetness in the recipe – so there’s no refined sugar. As usual, these muffins are butter-free and the recipe only calls for two teaspoons of oil.
Plus, they’re adorably mini sized!
The recipe calls for ‘finely chopped strawberries’, and that’s not a joke – cut those “berries” into really small pieces. Otherwise each mini muffin will have one random chunk of strawberry in the middle (or, more likely, on the bottom).
If you don’t have any strawberries, then these muffins would also be nice with some dried cranberries, chopped raisins and/or mini chocolate chips. Alternatively, add a spoonful of strawberry jelly/jam to the middle, à la Jelly Doughnut Mini Muffins.
On a completely different note, we’ve made it through the first month of 2017! For some reason I was convinced that 2017 was going to be a fantastic year – or, at the very least, better than 2016. It sure doesn’t feel fantastic yet… but we have 11 months to turn it around.
- 1 large egg
- ⅓ cup (80g) cottage cheese
- 3 tablespoons (45mL) honey
- 2 tablespoons (30g) Greek-style yogurt
- 2 tablespoons (30mL) orange juice
- 2 teaspoons (10mL) canola oil
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- ¾ cup (95g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (40g) finely chopped strawberries
- Preheat the oven to 350°F (180°C). Grease a 12-hole mini muffin pan with cooking oil spray.
- In a large bowl, whisk the egg with a fork. Add the yogurt, orange juice, canola oil, orange zest and vanilla extract. Whisk until well combined.
- Add the flour, baking powder, baking soda and salt. Mix until just combined. Gently fold in the chopped strawberries.
- Transfer the batter to the prepared muffin pan, filling the holes all the way up.
- Bake for 14 – 17 minutes, or until the tops spring back when touched and a skewer comes out clean (or with a few crumbs). Let the muffins cool in the pan for 5 minutes before transferring to a cooking rack.
- Store the muffins in an airtight container.