John Myers
Ingredients for 1 servings:
- 1 kohlrabi
- 1 egg(s)
- Nuts
- possibly Stevia, very little
- 375 g low-fat curd cheese
- 1 large egg(s)
- e.g. Stevia
- possibly almond flakes
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
simple, vegetarian, for about 15 muffins
First, peel the kohlrabi, ideally removing any woody parts. Grate the kohlrabi very finely. Then crack an egg and mix it with the kohlrabi, if desired, along with a little stevia. Tip: Before adding the egg, it’s advisable to drain the kohlrabi in a small sieve. Caution: Too much stevia quickly makes the taste bitter, so only use tiny amounts! Add the chopped nuts, if desired. Then pour the batter into about 15 muffin cups and cover the edges. The best way to make the hollows is with a spoon or your finger. Preheat the oven to approximately 180°C (convection oven). For the cream, mix the quark with the egg and sweeten with stevia. Then pour the cream into the hollows on the base and spread gently. Decorate the cream with almond slivers, if desired. Place the muffins in the oven and bake for about 20-25 minutes. After turning off the oven, let the muffins cool in the oven for about 5 minutes, then remove and let them cool. Tip: I made the cream using only 375g of quark. It was enough for all the muffins, but it was very tight. It turns out nicer and lighter with 500g of quark. You might need an egg; that depends on the consistency of the cream. A thick, yellowish paste is ideal.
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