John Myers
Ingredients for 1 servings:
- 80 g soy flour, defatted
- 100 g low-fat curd cheese
- 3 egg whites
- 1 egg yolk
- 1 pinch(s) of herbs of your choice, chopped
- 1 pinch of salt
- 1 tsp, heaped baking soda
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free
Combine the soy flour and baking soda. Whisk the egg yolks, quark, salt, and herbs until creamy (I personally added a little parsley and basil). Whisk the egg whites until stiff peaks form. Gradually sift the soy flour through a sieve into the egg yolk mixture. Carefully fold in the beaten egg whites. Pour the mixture into prepared muffin cups. Bake for about 30 minutes in a preheated oven at 160°C, then for another 14 minutes at 100°C. Tip: This recipe can also be adapted into a sweet muffin version by adding cinnamon and fruit. Visually, they look just like regular muffins! Nutritional values (ingredient / kcal / carbs): Soy flour / 262 / 12 Egg yolk / 68 / 0 Egg white / 48 / 1 Low-fat quark / 72 / 4 Total: 460 / 17.2 For 2 large (!) muffins, that’s 230 kcal and 9 carbs per piece. Very filling.
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