Diet cupcakes
4 servings
40 minutes
Dietary muffins are a delicate treat from American cuisine designed for those who watch their diet but don't want to miss out on pleasure. The recipe is based on oats and cottage cheese, making the baked goods not only tasty but also healthy. Spicy notes of cinnamon and ginger give the muffins a warm aroma, while dried apricots and hazelnuts add light sweetness and a crunchy texture. These muffins are perfect for morning coffee, a light snack, or cozy tea time. Their softness, rich flavor, and tender structure make every morning special. Try them fresh from the oven to experience the full depth of flavors and textures!
1
It's better to grind the oats in a coffee grinder or blender for a more uniform dough. Mix with salt, baking powder, ginger, and cinnamon.
- Rolled oats: 1 glass
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
- Ginger: to taste
- Cinnamon: to taste
2
Pass the cottage cheese through a sieve or take fine-grained cheese, mix with eggs and yogurt, and add two tablespoons of melted cooled butter.
- Curd cheese (tvorog): 200 g
- Chicken egg: 2 pieces
- Plain (natural) yoghurt: 2 tablespoons
- Butter: 2 tablespoons
3
Dissolve the sweetener in 1 teaspoon of boiling water and mix it into the cottage cheese mixture.
- Sugar substitute: to taste
4
Combine the cottage cheese mixture with the oats.
- Curd cheese (tvorog): 200 g
- Rolled oats: 1 glass
5
Place the dough in the form to one third of its volume, previously greasing it with oil or lining it with baking paper, add dried apricots or any other filling to taste, then add another layer of dough on top of the apricots and sprinkle with nuts.
- Butter: 2 tablespoons
- Dried apricots: 10 pieces
- Shelled hazelnuts: 50 g
6
Send to a preheated oven at 180 degrees for 30 minutes.
7
Ready cupcakes can be decorated with sprinkles of your choice.