Try these protein‑rich muffins with a quark filling and a baking protein. They're moist, smooth, and crunchy thanks to the nutty crumble on top. It's a great way to use up excess carrots, which are the base of this muffin butter, making it super juicy. And juicy they are!
1 muffin contains
- 268 kcal
- 27 g carbohydrates
- 13 g fats
- 11 g protein
Per 15 portions
- 150 g wholegrain spelt flour
- 90 g baking protein
- 80 g of grass-fed ghee
- 2 eggs
- 100 g cane sugar
- 1 tsp cinnamon
- 1/2 tsp of dried ginger
- 1 tsp baking powder
- vanilla extract
- 2 carrots
- 150 ml milk
- 250 g semi-fat quark
- 90 g cream cheese
- 80 g golden cane icing sugar
- vanilla extract
- 1 egg
- 40 g of grass-fed ghee
- 40 g cane sugar
- 60 g wholegrain spelt flour
- 40 g almonds
Instructions
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In a bowl, mix the eggs and cane sugar until smooth foam forms.
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Add melted butter, milk and a few drops of vanilla extract. Mix well.
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Mix in the spelt flour, baking protein, baking powder, cinnamon, and dried ginger into the wet mixture and form a batter.
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As a last step, add finely grated carrot.
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Mix the quark with the cream cheese, egg, vanilla extract and cane sugar. Transfer the cream mixture into a piping cone.
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Prepare your muffin sheet pan or muffin cups. Grease the tin with butter.
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Fill the muffin cups up to 3/4 with the batter, and then add the quark mixture inside the batter, using the piping cone.
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Add flour, sugar and finely chopped almonds or mixed nuts to the melted butter. Form a crumble using your hands.
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Sprinkle the muffins with the crumble and bake them in an oven pre‑heated to 180 °C for 25‑30 minutes.
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Leave them to cool and they're ready to be served.
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Enjoy!
