Passion Fruit Muffins
Passion Fruit Muffins - Filled with fresh summer fruit, the muffins taste of summer and sun!
Healthy, because
Even smarter
Nutritional values
The cakes contain a lot of things that are good for stress and exhaustion: lecithin from eggs for example and various B vitamins.
The crunchy passion fruit seeds are not for everyone. Alternative: Pass the pulp through a fine sieve and use only the pulp.
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 122 mg | (3 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 40 mg |
Ingredients
- Ingredients
- 5 Passion fruit
- 2 eggs
- 2 heaping Tbsps sugar (about 50 grams)
- 1 lb Quark
- 2 Tbsps Pastry flour (about 30 grams)
- liquid Sweetener (to taste)
- 4 ozs mixed Berry (as desired)
Kitchen utensils
Preparation steps
Cut the passion fruits in half and scoop out flesh with a spoon. Put flesh of 1 passion fruit in a small bowl and reserve. Place remaining pulp in another bowl.
Separate the eggs. Beat egg whites in a tall vessel with a hand mixer until stiff, then gradually add 2/3 of the sugar while beating.
Add quark, remaining sugar, flour and egg yolks to pulp of 4 passion fruits. Beat well with a hand mixer.
Gently fold the egg whites into the batter with a whisk and add sweetener to taste.
Place baking cups in the muffin tin, pour in the batter and gently smooth. Bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350 ° F) until golden brown, 20-25 minutes. Let cool completely in the tin on a wire rack.
Rinse berries, drain and cut into small pieces if necessary. Mix with reserved passion fruit pulp. Spoon over the muffins and serve.
