Quick Protein Blueberry Quark Muffins
Ingredients
- 2 large eggs
- 150 g low-fat quark
- 150 ml milk
- 70 ml neutral cooking oil
- 140 g sugar
- 200 g all-purpose flour
- 1 packet vanilla pudding powder
- 2 teaspoons baking powder
- 1 pinch salt
- 150 g fresh blueberries
Topping
- 1-2 tablespoons powdered sugar, optional
Preparation
In a mixing bowl, combine eggs, quark, milk, and oil. Mix until smooth.
Add sugar, flour, vanilla pudding powder, baking powder, and salt. Mix until smooth.
Wash blueberries and pat dry with a paper towel.
Gently fold blueberries into the batter.
Divide the batter evenly among 12 muffin cups.
Bake in a preheated oven at 180°C (350°F) for 30 minutes.
Let cool completely in the pan.
Dust with powdered sugar, if desired, before serving.
Notes
Simple, quick, and protein-rich, these muffins are guaranteed to be wonderfully juicy.
