John Myers
Ingredients for 1 servings:
- 250 g low-fat curd cheese
- 4 m.-sized eggs
- 9 tbsp egg substitute powder, low in protein, e.g. from Hammermühle
- 1 bag of baking powder
- 1 pack of 8 herbs, frozen, approx. 50 g
- 1 tbsp, heaped dill, freshly chopped
- 2 pinches of salt and pepper, white
Instructions
Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
for a 12-cup muffin tray
Beat the eggs in a mixing bowl and add the remaining ingredients. Blend everything with a stand mixer until the mixture is evenly distributed. Spread the cream into the holes of a 12-cup muffin tin. Place the muffin tin on the middle rack of a preheated oven (180°C) and bake for approximately 30-35 minutes, until the muffins are golden brown. Remove the tin and let cool. The muffins will not crisp up during baking. Serve them as a side dish with meat and egg salads, or eat them freshly baked for breakfast or dinner topped with herb quark or freshly sliced sausage.
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