Not a typical “Eat Clean” recipe I usually post… but we need cheats every now and then! More sugar than I like, but with having the daunting prospect of 3 Thanksgiving dinners this weekend, I wanted to contribute something… and I’d sooner have a made from scratch dessert (to go with the wild strawberries my mother in law brought home from Whitehorse) than something from the store… at least I know what went into mine!
The recipe as stated is a little thicker than it probably should have been, but that’s mostly because I kept out some of the oil. Add an extra 1/2 Tbsp oil to the recipe and I’m certain it’ll be a little more moist. Still delicious as is! And who’d have thought cottage cheese for icing! Thickens quite nicely in the fridge!
- 1 Cup Flour
- 3/8 Tsp Baking Soda
- 1/2 Tsp Cinnamon
- 1 Cup Oats (not instant)
- Salt, pinch
- 1/2 Cup Brown Sugar
- 1/4 Cup White Sugar
- 5 Tbsp Low Fat Greek Yogurt
- 1 Tbsp Olive Oil
- 3/4 Tsp Vanilla
- 1/4 Cup Egg Whites, lightly beaten
- Preheat oven to 350′ and coat muffin tins with non-stick spray.
- In small bowl, combine and mix together flour, oats, baking soda, salt and cinnamon. Set aside.
- Mix both sugars, yogurt, oil, vanilla, and egg whites together in a large bowl. Stir in the dry ingredients and combine until just moist- over mixing will cause cake to be tough and dry.
- Scoop 1/4 cup batter into muffin tins and bake until toothpick comes out clean- about 20 minutes. Allow to cool in tins 5 minutes, then transfer to cooling rack to cool completely.
Serve with icing and fresh fruit.
- 3/4 Cup Cottage Cheese
- 1 1/2 Tbsp Honey
- 1 1/2 Tbsp Fresh Lemon Juice
- 1/4 Tsp grated peel (optional)
Combine all ingredients in a mini food processor or blender and blend until smooth.
Nutritional information per Serving- includes 2 Tbsp icing
- Calories 229
- Fat 3g
- Carbs 43g
- Fiber 3.5g
- Sugar 21g
- Protein 9g