Raisin Kind's SIS Cheesecake Muffins

Ingredients for 12 servings:

• 300 g low-fat curd cheese
• 200 g cream cheese 0.2%
• 50 g butter, -75 g Campina light gold butter
• 25 g flour (almond flour)*
• 2 tbsp wheat gluten
• 10 g sweetener, Canderel or equivalent Stevia
• 2 eggs, separated
• 1 pinch of salt
• 1 tsp baking powder
• 1 vanilla pod(s), the pulp

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

also suitable for low carb

Beat the egg whites with a pinch of salt until stiff peaks form. Cream the butter with the egg yolks, sweetener and vanilla seeds until fluffy. Stir in the cream cheese and quark. Also stir in the almond flour, wheat gluten and baking powder. Carefully fold in the egg whites and fill into muffin cases. Bake for 30 minutes at 160°C fan/convection oven or 175°C top/bottom heat. Makes 12 muffins. Each muffin contains approx. carbs 2/protein 7.3/fat 1.9. * Almond flour is made from the press cake left over from oil extraction and is significantly lower in fat than ground almonds. Almond flour is easily available online.