Alpine Muffins with Quark and Zucchini
Praparation time: 20minutes
Baking time: 40 minutes
- 4 tablespoon grated zucchini (about one small zucchini)
- 4 eggs
- 4 tbsp quark
- 10 tbsp with heap oat bran
- 5 tbsp with heap wheat bran
- ½ cup yogurt
- ½ tsp baking soda
- ½ tsp salt
- small bunch of dill
- 50 g yellow cheese
Turn oven to 160 degrees Celsius to heat.
Separate the egg whites from the yolks and beat until hard peaks are formed.
In a large bowl, beat the yolks and stir in the quark and grated zucchini. Dissolve baking soda in the yogurt. Pour it over yolk mixture and add the wheat bran and the oat bran, together with the chopped dill. Stir until the ingredients are just combined.
Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Insert a small cube of yellow cheese in the middle of each muffin.
Bake for about 40 minutes until golden. Remove from the oven and let cool for 5 minutes. Then transfer them to a wired rack to cool completely.
Store in a tightly closed container into the refrigerator.
vegetables » zucchini
dairy » yoghurt
dairy » quark
spices » dill
bran » wheat
bran » oat
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