Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 50 g almond (s), round
- 50 g desiccated coconut
- 25 g flaxseed, round or whole
- 2 tablespoon soy flour, about 1 g
- 1 pinch (s) salt
- 1 teaspoon Baking powder
- 30 g butter, soft
- 100 g quark, 20% fat
- 2 egg (s)
- 30 g blackberries, frozen or fresh
- 30 g blueberries, frozen or fresh
- 1 teaspoon sweetener, liquid, or other sweetener your choice
- 4 tablespoon water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C. Grease the muffin tin. Paper cases are difficult to remove from the muffins!
- Mix the dry ingredients well in a bowl and remove any lumps. Add the softened butter, eggs and quark and stir. Add the sweetener and water, then carefully fold in the berries.
- Pour the batter into the molds and bake for 15-20 minutes.
- Ideal when you just can`t see scrambled eggs anymore. The muffins have a nice cereal-like bite thanks to the almonds, desiccated coconut and flax seeds and are very filling.
- One muffin contains around 200 kcal and 2.5 g of carbohydrates.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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