in Recipes

Fit muffin with yogurt and raspberries

updated

Spread the love

Ingredients for 7 servings:

  • 90 g oat flour
  • 30 g protein powder or oat flour
  • 2 egg whites
  • 1 egg yolk
  • 5 g baking powder
  • 100 g low-fat yogurt
  • 50 ml milk, low-fat, or water
  • Raspberries, frozen or fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

snack without a guilty conscience

Mix all ingredients except the raspberries. Pour the batter into either silicone baking cups or paper muffin cups. Finally, carefully press 3-4 small raspberries into each cup—depending on your taste. Bake in the oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes. After 20 minutes, test the wooden skewer for stickiness. If not, bake for a short while longer. The muffins will be quite fragile when hot and may even look runny. This is due to the yogurt; when cold, they become firm. So don’t let that put you off.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quark wholemeal pizza

Fit Apple Crumble Cake