skish
IT

High-protein quark raspberry muffin

A soft muffin made with quark and egg whites, high in protein.

  • 30 min
  • 1 serving
  • Vegetarian
  • American cuisine
Open in the app
High-protein quark raspberry muffin

Per serving

Calories
217 kcal
Protein
17.4 g
Carbohydrates
29.9 g
Fat
2.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Quark60 g
  • Egg whites66 g
  • Oat flour25 g
  • Honey8 g
  • Raspberries30 g
  • Baking powder2 g
  • Vanilla extract2 ml

Contains: gluten, lactose, eggs,

In season: June – September

Method

  1. Heat the oven to 180 °C (conventional) and get a silicone muffin mould ready.
  2. In a bowl beat the quark with the egg whites, honey and vanilla extract using a fork until smooth.
  3. Add the oat flour and baking powder and stir until there are no lumps, then gently fold in the rinsed raspberries.
  4. Spoon the batter into the mould, filling it three-quarters full.
  5. Bake for 22–25 minutes, until the muffin is risen and golden on top and a skewer in the centre comes out dry.
  6. Let it cool for 5 minutes before turning out: it settles and releases more easily.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play