Summary

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

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Instructions

1. Preheat the oven to 175 ° C. Grease the muffin tin. Paper cases are difficult to remove from the muffins!
2. 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.
3. Pour the batter into the molds and bake for 15-20 minutes.
4. 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.
5. One muffin contains around 200 kcal and 2.5 g of carbohydrates.