Lemon Cottage Muffins

In a bowl, mix the fine rolled oats with the other dry ingredients: the baking powder, sugar, and vanilla sugar. In another container, mash the Fino Vegajó Cottage with a fork, then stir in the melted margarine, rice drink, and the grated zest and freshly squeezed juice of the lemon.

Combine the dry and wet ingredients, working the mass until smooth. Line the muffin tin with liners, then spoon the batter into them. Fill the cups only three-quarters full, as the batter will rise during baking. Bake at 180°C for 25-30 minutes until golden brown. Check if they are done using a toothpick test, then decorate with raisins or dried cranberries.