@emthenutritionist: LEMON BLUEBERRY OATY BREAKFAST MUFFINS Cake for breakfast is always a yes, and these muffins are nutritionist-approved with lots of protein and fibre to keep you full and balanced. Soft, fluffy, and perfect for a quick snack or grab-and-go breakfast. If you have a sweeter tooth, add 2 extra tbsp fine sugar to this mix. Will hold for 7 days in the fridge and are freezer friendly. Lemon blueberry oat breakfast muffins 160kcal per muffin and 9g protein 300g full fat cottage cheese 80g maple syrup or honey 100ml milk 50g ground almonds 1 tsp baking powder and 1 tsp bicarb 150g oats 100g wholewheat flour (or plain) 2 large eggs 100g fresh blueberries optional but dust with icing sugar Zest and juice one lemon Blend the cottage cheese and maple syrup together until smooth. In a mixing bowl, add the ground almonds, oats, flour, lemon zest, pinch of salt, baking powder and bicarbonate. Mix then egg in the wet ingredients, the cottage cheese blend, eggs, juice of 1 lemon, milk. Fold together until combined but don’t over mix. Fold in the blueberries. Divide the mix between 12 muffin trays. Bake at 170c fan for 30 minutes until risen and golden brown. Allow to cool for 15 minutes. Sweeten with an extra drizzle of maple syrup or honey, a dollop of yoghurt and some frozen berries or take a couple on the go. #healthyrecipes #mealprep #breakfast

Emily English

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Region: GB

Tuesday 30 July 2024 18:28:24 GMT