Ingredients
For the curd muffins without flour and sugar, you need almost the same ingredients as for the "regular" cake: low-fat quark, a sweetener, eggs, and dry ingredients in the form of semolina or almonds. I have, of course, omitted the butter 😉 .
Half of the curd is replaced with cream cheese. This results in better consistency. The low-calorie curd muffins are sweetened with erythritol or xylitol. (Of course, regular sugar is theoretically also possible). I supplement the semolina with protein powder, so you get delicious protein muffins with curd.
How to make the Curd Muffins
Let's start by preheating the oven to 350°F/175°C. Now, beat erythritol and eggs for a few minutes until foamy, then mix well with curd and cream cheese until smooth. After this, mix the dry ingredients and stir briefly but vigorously into the curd cream. Fold in a few berries if desired.
Then, spoon the mixture into silicone or paper cups, smooth out and bake for 17-20 minutes. Attention: Do not overbake, or they may get a little dry. Let the muffins cool in the turned-off oven with the door ajar if necessary. Decorate with fruit before serving, if desired and enjoy your summer-body-approved curd muffins!
Top Tip
The protein powder must be a sweetened multi-component protein of whey and casein. You can choose the flavor, e.g. vanilla, lemon, or cookie. If you don't want to use protein powder, you can also use (in total) 80g of semolina or almonds.
Recipe Card
Curd Muffins
Ingredients
- 80 grams (7 tablespoons) erythritol, or xylitol
- 2 eggs, medium
- 250 grams (1 cup) low fat curd
- 30 grams (⅓ cup) vanilla protein powder
- 50 grams (⅓ cup) semolina, or ground almonds
- ½ teaspoon baking powder
- 250 grams (1 cups) low fat cream cheese, with 0.2% fat
- fruit, to taste
Instructions
- Preheat oven to 350°F/175°C. Beat erythritol and eggs for a few minutes until foamy. Mix well with curd and cream cheese until smooth.
- Mix the dry ingredients and stir briefly but vigorously into the curd cream. Fold in a few berries if desired.
- Spoon the mixture into silicone or paper cups, smooth out and bake for 17-20 minutes. Do not overbake, or they may get a little dry.
- Let the muffins cool in the turned-off oven with the door ajar if necessary. Decorate with fruit before serving, if desired.
Ingredient substitutions
Variations
For the glutenfree, low carb alternative, simply replace the semolina with blanched, ground almonds. Even my most critical test eaters 😉, have eaten the healthy curd muffins with pleasure and didn't notice a difference between the two alternatives.
Even though it should be obvious: Please don't expect super low-calorie quark muffins without flour, sugar, and fat to have the same mind-blowing taste as regular cheesecake muffins. That's simply not possible when you look at the ingredients. Nevertheless, the low carb muffins with curd and protein do not remind me of crispbread or dry salad. On the contrary 🙂 ! By the way, the fruity decoration is optional but definitely recommended. Because, like the "big relative", healthy curd semolina muffins, unfortunately, fall in a little after baking.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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