LowCarb Muffins with Berries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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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