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Cheesecake Muffins

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Cheesecake Muffins
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
990
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie990 kcal(47 %)
Protein22.21 g(23 %)
Fat65.14 g(56 %)
Carbohydrates75.83 g(51 %)
Sugar added44.1 g(176 %)
Roughage2.08 g(7 %)
Vitamin A801.7 mg(100,213 %)
Vitamin D2.37 μg(12 %)
Vitamin E6.23 mg(52 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.42 mg(38 %)
Niacin1.11 mg(9 %)
Vitamin B₆0.07 mg(5 %)
Folate46.23 μg(15 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.01 μg(2 %)
Vitamin B₁₂1.31 μg(44 %)
Vitamin C7.08 mg(7 %)
Potassium517.67 mg(13 %)
Calcium416.38 mg(42 %)
Magnesium10.93 mg(4 %)
Iron0.55 mg(4 %)
Iodine53.33 μg(27 %)
Zinc0.46 mg(6 %)
Saturated fatty acids37.25 g
Cholesterol346.78 mg
Author of this recipe:

Ingredients

for
12
For the muffins
Butter (for muffin tin)
Semolina flour (for muffin tin)
150 grams
175 grams
4
500 grams
250 grams
1 generous pinch
1 generous pinch
grated Lemon peel (organic)
1 pinch
40 grams
1 teaspoon
For garnish
200 grams
250 grams
Powdered sugar (for dusting)

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F). Grease wells of a muffin baking tray with butter and sprinkle with semolina.

2.

For the muffins, beat butter with sugar until frothy. Gradually add eggs. Mix quark (after draining) with cream cheese, vanilla, lemon zest and salt and add to egg mixture. Mix cornstarch with baking powder and add to batter. Pour batter into muffin tin wells and bake until golden brown, about 30 minutes. Muffins are done when a toothpick inserted in center comes out clean. Remove from oven, cool slightly, remove from muffin tin and cool completely on a wire rack.

3.

For the garnish, stir yogurt until creamy and top each muffin. Rinse blueberries, pat dry and place on yogurt. Serve dusted with powdered sugar.