Whole Foods – Paprika Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 bell pepper (s), (red or yellow)
- 1 small onion (s)
- 1 chilli pepper (s)
- 150 g low-fat quark
- 6 tablespoon vegetable oil (e.g. rapeseed oil)
- 3 tablespoon milk
- 1 egg (s)
- 1 teaspoon sea salt
- 0.5 teaspoon ½ cane sugar
- 200 g flour, (wholemeal spelled flour)
- 1 packet baking powder
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon sesame, (to taste)
Print Recipe
Pin Recipe Instructions
- Core the bell pepper and the chilli pepper (heat to taste) and cut into small cubes. Also dice the onion and sauté together with the paprika and chilli in 2 tablespoons of oil for a few minutes.
- Drain the quark well in a sieve and mix with 4 tablespoons of oil, milk, an egg, salt and sugar. Then mix the flour and baking powder, sieve and stir into the quark mixture together with the vegetables.
- Pour the dough with 2 tablespoons into the greased wells of a muffin tin. Unfortunately, paper liners are less suitable because the dough sticks to them.
- Mix the egg yolks with water and brush the unbaked muffins with it. If you like, you can then spread 1 tablespoon of sesame seeds on top.
- Bake the muffins at 180 ° C for 20 minutes and enjoy them while still warm!
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