Light Cottage Cheese Muffins
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g quark, lean
- 2 tablespoon semolina
- 2 egg (s)
- 100 g suar
- 1 packet custard powder, vanilla flavor
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together.
- Now either line a muffin tin with silicone molds and fill in the batter, or pour 3/4 of the batter into greased glasses. Pour boiling water over the lids of the jars.
- Bake the muffins at 180 ° C top and bottom heat for about 35 minutes, they should be lightly browned, allow to cool and enjoy.
- Bake the glass cakes also at 180 ° C top and bottom heat for about 35 minutes, take them out of the oven while still hot, close tightly with the previously boiled lids and let them cool down. When the lid bulges inwards, the curd cakes have drawn a vacuum and can be kept for several months.
- Tumbled glasses are recommended to get the cake out of the glass in one piece, if you have a tapered edge, you can simply spoon the cake out of the glass.
- Caution: The muffins will rise while baking, but will collapse again, this is completely normal.
- For WW fans: The whole dough is enough for 12 muffins and has 19 pts - that`s just 1.5 pts per piece.
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