Plum-cranberry breakfast muffin with lemon cottage cheese

Ingredients

• 30 g Wholegrain flour
• 15 g White rice flour
• 10 g Dried blueberries
• 10 g Walnuts, English, ground
• 50 g Almond drink, barista, Alpro
• 1/2 pcs Egg
• 15 g Erythritol
• 70 g Plums, fresh
• 1 pinch Salt
• 2 g Baking powder
• 90 g Cottage cheese, low fat
• 30 g Nature yogurt
• 5 g Honey
• 3 g Grated zest of lemon

Method

1. Preheat the oven to 170 °C.
2. Mix all of the ingredients thoroughly except the cottage cheese, yoghurt, honey and lemon zest.
3. Cut the plums into cubes and add them to the mixture.
4. Line the muffin tins with muffin papers and fill 1 tin 3/4 full with the mixture.
5. Bake in the preheated oven for 15-20 minutes.
6. For the cottage cheese cream, mix the cottage cheese with the yoghurt, honey and grated lemon zest.
7. When the muffins are ready, eat them with the cottage cheese.