Light quark muffins

Ingredients for 1 servings:

• 500 g quark, low-fat
• 2 tbsp semolina
• 2 eggs
• 100 g sugar
• 1 pack of pudding powder, vanilla flavor

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

WW – suitable, also good for baking in a jar

Mix all ingredients together. Now either line a muffin tin with silicone baking cups and fill with the batter, or fill greased jars 3/4 full of the batter. Pour boiling water over the lids of the jars. Bake the muffins at 180°C (top and bottom heat) for about 35 minutes; they should be lightly browned, let them cool, and enjoy. Bake the glass cakes at 180°C (top and bottom heat) for about 35 minutes. Remove from the oven while still hot, immediately cover tightly with the previously boiled lids, and let them cool. If the lid bulges inward, the quark cakes have created a vacuum and will keep for several months. We recommend using tumbler jars so the cake can be removed from the jar in one piece; if you have ones with tapered edges, you can simply spoon the cake out of the jar. Caution: The muffins will rise during baking but will shrink again; this is completely normal. For WW fans: The whole batter is enough for 12 muffins and has 19 points – so that’s just 1.5 points per piece.