Muffins Directions:
Cheese frosting
- Preheat the oven to 180°C (350°F). Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper liners.
- In a large microwave-safe bowl, combine the chopped dates with 2 tablespoons of boiling water. Cover and microwave on High (100%) for 1½ minutes. Stir in the baking powder (the mixture will foam).
- Process the cottage in a food processor until smooth. Add the oats, eggs, vanilla, and date mixture, then process until combined. Avoid over-processing to maintain a light texture.
- Add 200g of sliced strawberries and pulse to incorporate.
- Spoon the mixture evenly into the prepared muffin cups. Scatter the remaining strawberries on top, pressing them lightly into the batter.
- Bake for 30 minutes or until golden brown and a skewer inserted in the center comes out clean.
- Let muffins stand in the tray for 5 minutes, then transfer to a wire rack to cool. Serve warm or cooled.
