If you don't have wheat flour at home, but want to indulge in homemade cakes, prepare airy, almost weightless pumpkin muffins with cottage cheese and oatmeal. A rare combination of tasty and healthy. Step-by-step recipe with a photo. Video recipe.
Diet baking is so good that it allows you not to give up confectionery in the name of preserving your figure or during the period of diets aimed at losing weight. It can be both tasty and healthy and not high in calories at the same time. And this is all that lovers of goodies for tea or coffee need! An example of this dietary approach is pumpkin baked goods. Because pumpkin is a healthy dietary vegetable that can be the basis for many dishes, from side dishes to pies. Let's make pumpkin muffins with cottage cheese and oatmeal today.
This pastry does not contain flour, it is replaced by oatmeal. In addition, cottage cheese is added to the composition, which makes the muffins twice as healthy and low in calories. These muffins have amazing taste and aroma. Honey gives an additional flavor to the dessert. The products are so soft and delicate that they simply melt in the mouth. The pumpkin muffins made with this recipe are sure to please everyone. If desired, you can add raisins, dried fruits, nuts, candied fruits and other additives to the muffin dough.
See also how to make a pumpkin and cottage cheese casserole.
- Caloric content per 100 g - 305 kcal.
- Servings - 10
- Cooking time - 45 minutes
Ingredients:
- Cottage cheese - 100 g
- Oat flakes - 100 g
- Eggs - 1 pc.
- Honey - 3 tablespoons or to taste
- Pumpkin - 200 g
- Salt - a pinch
Step by step cooking pumpkin muffins with cottage cheese and oatmeal, recipe with photo:
1. Peel the pumpkin, remove the seeds and cut the fibers. Cut it into pieces, fill it with water and send it to the stove to cook. Cooking time depends on the size of the pieces.
2. Pierce the pumpkin with a knife. When it becomes soft, drain the water, and crush the pulp with a pusher or chop with a blender.
3. Place the eggs in a bowl and beat with a mixer until fluffy and double in volume.
4. Add cottage cheese to the egg mixture and beat with a blender until smooth.
5. Then add pumpkin puree and a pinch of salt to the dough. Mix the dough well.
6. Pour in the oatmeal. If desired, you can pre-grind them in a coffee grinder to the consistency of fine crumbs.
7. Stir the dough and place in portioned tins. If you use iron molds, lubricate them with vegetable oil first. Silicone and paper containers do not need to be lubricated.
8. Heat the oven to 180 degrees and send the pumpkin muffins with cottage cheese and oatmeal to bake for 15-20 minutes. Test the readiness with a puncture of a wooden stick: it should be dry without sticking. Soak the finished muffins with syrup or chocolate or other icing, if desired.
See also a video recipe on how to make a pie from cottage cheese, pumpkin and oatmeal.
