A step-by-step recipe with a photo of making cottage cheese-pumpkin muffins with oatmeal and bran. Healthy and low-calorie dietary baked goods. Video recipe.
Diet baking allows you not to give up your favorite pastries during diets and to maintain a figure. It can be tasty, healthy, and not high in calories. An example of such a dietary approach is the healthy dietary pumpkin curd muffins with oatmeal and bran. The recipe is aimed at those who follow the figure, want to lose extra pounds, monitor proper nutrition, nursing mothers and baby food.
In the recipe, pumpkin can be replaced with courgette, which is now very cheap in the high season. Milk zucchini muffins are moderately sweet. And if you reduce the amount of sweetener, then they can be served as a second or as a side dish. And if your pumpkin is sweet, then sugar can be excluded from the recipe altogether. Cupcakes will still turn out sweetish and will be good for tea. They are perfect for breakfast or dinner. They are delicious both warm and chilled. Take any cottage cheese for the recipe. If you want to get a dietary product, buy low-fat cottage cheese. If there are no calorie restrictions, a homemade farm product will do. Traditional flour in baking has been replaced by oatmeal, so the dessert cannot be called flour, but on the contrary dietary and healthy. Of course, these muffins are not similar to traditional muffins, but they are healthy and tasty.
See also how to make milk biscuit muffins with cherry topping.
- Calorie content per 100 g - 325 kcal.
- Servings - 6
- Cooking time - 45 minutes
Ingredients:
- Cottage cheese - 150 g
- Bran - 1 tablespoon
- Oat flakes - 50 g
- Salt - a pinch
- Honey - 2 tablespoons
- Boiled pumpkin puree - 50 g
- Eggs - 1 pc.
Step-by-step preparation of cottage cheese-pumpkin muffins with oatmeal and bran, recipe with photo:
1. Place the eggs in a bowl, add a pinch of salt and beat with a mixer at high speed until light and fluffy.
2. Add cottage cheese to the egg mass. You can pre-grind it through a fine sieve or beat with a blender. Then the muffins will be homogeneous, and the curd lumps will not be felt in them.
3. Mix eggs with curd with a mixer until smooth.
4. Add pumpkin puree to the dough and mix with a blender. To prepare it, peel the pumpkin, remove the seeds and clean out the fibers. Cut the pulp into medium-sized pieces, place in a cooking pot and boil until soft for 20 minutes. Then sow the water and purée the pumpkin with a blender or pusher. Also, you can not boil the pumpkin, but bake it in the oven and also chop it. In this case, it will be even more useful.
5. Add the bran with honey to the dough and mix again. You can take any bran: oat, rye, wheat, buckwheat, etc.
6. Pour the oatmeal into the chopper.
7. Knock them until they are uniform, small crumbs. Although you can add whole oatmeal flakes to the dough. Oatmeal is also good.
8. Add oat crumbs to the dough and mix. You can add spices or citrus flakes to pumpkin baked goods to add flavor and aroma. For example, cardamom, clove, ginger, anise, cinnamon, orange or lemon peel will pleasantly emphasize the spicy taste of products.
9. Put the dough in portioned silicone muffin tins and send to bake in a heated oven up to 180 degrees for 20-25 minutes. Try the readiness with a puncture of a wooden stick: it should be free of sticking. If dough sticks to it, continue cooking the muffins for 5 minutes and then sample again. If you use iron containers for baking, grease them first with butter or vegetable oil.
Ready-made cottage cheese-pumpkin muffins with oatmeal and bran, if desired, can be glazed, greased with fondant or powdered with powdered sugar.
See also the video recipe on how to make muffins without flour.
