Instructions
Follow the steps and taste along the way.
Prepare the pan and oats
Preheat the oven to 180 °C. Lightly grease 12 muffin wells with oil. Measure out 120 g of the rolled oats and blend them into a coarse flour; leave the remaining 60 g whole.
Grate the apple
Wash and core the apple, then coarsely grate it with the peel on. Do not squeeze out the juice; stir it into the batter.
Mix the wet ingredients
In a large bowl, mix the cottage cheese, eggs, milk, and honey until combined. Stir in the grated apple and lemon zest.
Finish the batter
In a second bowl, mix the oat flour, whole oats, baking powder, cinnamon, and salt. Add the dry mixture to the cottage cheese mixture and stir briefly. Finally, fold in the cranberries. The batter will be thick and moist.
Bake the oat cups
Divide the batter among the 12 muffin wells, filling each about three-quarters full. Bake at 180 °C for 23 to 25 minutes, until the tops are lightly browned and a skewer inserted into the center comes out without any raw batter.
Let cool
After baking, leave the oat cups in the pan for 5 minutes, then carefully remove them and let them cool on a wire rack for at least 10 minutes. Serve warm or completely cooled.
