Who says that a snack full of protein means a boring protein shake? Let's make those mist blueberry muffins with pecan nuts that will fill you up with energy and protein after a tough workout. The batter from quark, yoghurt, and eggs means 9g of protein in each muffin. And the best part? No need for protein powder. They're incredibly juicy and fluffy. Pack them with you to work or the gym, they're a lifesaver.

Shop ingredients

Organic Baking Powder – 150 g – phosphate-free cream of tartar powder for healthier baking

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

£3.29

Chocolate – 85 g – high quality chocolate from single origin cocoa beans, with a high cocoa ratio, without polishing agents and lecithins

£3.59

Pecans – 500 g – unroasted, unsalted, 100% natural

£9.99

Nutrition (1 serving)

138 kcal
10 g carbohydrates
7 g fats
9 g protein

Per 12 portions

Batter:

500 g curd cheese
100 g plain yoghurt
3 eggs
40 g cane sugar
1 tsp baking powder
1 tsp cinnamon
1 packet vanilla pudding

Topping:

250 g blueberries
40 g dark chocolate
30 g pecans

Instructions

In a bowl, mix all the batter ingredients: soft quark, plain yoghurt, eggs, sugar, baking powder, cinnamon and vanilla custard.
Pour the batter into a muffin tin. We used baking paper to line the muffin tin, but you can also use muffin cups.
Top them with blueberries, pecan nuts, and chocolate.
Place them in an oven preheated to 180 °C and bake them for 45 minutes. Insert a toothpick in the batter, and if it comes out clean, it means the muffins are ready. Leave them to cool on the kitchen counter. Enjoy!

Products used in the recipe