Low-carb blueberry muffins

Ingredients for 1 servings:

• 300 g oat bran
• 200 g almond flour, not defatted, or ground almonds
• 2 tsp baking powder
• 150 g erythritol (sugar substitute)
• 4 tsp stevia powder
• 400 g low-fat curd cheese
• 300 g blueberries
• 80 ml rapeseed oil, organic
• 2 eggs, size M
• possibly milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with oat bran

Preheat the oven to 180°C (top/bottom heat). Wash the blueberries and let them dry on a clean kitchen towel. First, combine the non-defatted almond flour or ground almonds, the oat bran, and the baking powder in a mixing bowl. Add the erythritol and stevia sweetener and mix again. Now add the low-fat quark, the eggs, and the rapeseed oil and mix with a hand mixer or in a food processor (Tip: if the batter is too stiff, you can add a splash of milk, but this is not necessary). Finally, fold in the washed blueberries and fill the batter into 12 silicone muffin cups. Bake the muffins in the hot oven for about 30 minutes. Don’t forget to do the skewer test. Let them cool briefly in the switched-off oven with the door slightly ajar, then remove them from the cups and let them cool on a plate or enjoy while still warm. Half the recipe is enough for 20 mini muffins. Tip: Instead of erythritol, you can also use xylitol and omit the stevia.