EatSmarter exclusive recipe

Quark Muffinswith Strawberries

Quark Muffins - Quark Muffins - Summertime version of an American favorite
Quark Muffins - Summertime version of an American favorite


Calories:103 kcal
Preparation:30 min
Ready in:110 min
1 serving contains (Percentage of daily recommendation)
Calories103 kcal(5%)
Protein6 g(12%)
Fat3 g(4%)
Carbohydrates12 g(5%)
Added Sugar6 g(7%)
Roughage1 g(3%)

Recipe development: EAT SMARTER


For pieces

2 ouncesCane sugar
14 ouncesQuark
2 ouncesCreme fraiche cheese
2 tablespoonsPastry flour (about 30 grams)
9 ouncesStrawberries
½ pinchesclear Pie glaze
½ cupsApple juice
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Kitchen Utensils

1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Mixing bowl, 1 Hand mixer, 1 Muffin tin, 12 Baking cups, 1 Rubber spatula, 1 Wire rack, 1 Sieve, 1 Small pot, 1 Whisk, 1 Measuring cups, 1 Kitchen scale


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1 Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon.
2 Place eggs and 1 tablespoon lemon juice in a mixing bowl. Beat with the whisk attachment of a hand mixer until combined. Add sugar and a pinch of salt and beat until creamy, about 3 minutes.
3 Combine quark, creme fraiche and grated lemon zest in another bowl. Add the quark mixture to the egg mixture alternately with flour, beating briefly after each addition.
4 Line muffin pan with paper baking cups. Fill each cup with quark mixture and smooth with a rubber spatula. Bake on middle rack in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 350°F) until golden, about 20 minutes.
5 Let muffins cool for 5 minutes in pan, then transfer muffins to a cooling rack and let cool completely, about 45 minutes.
6 Meanwhile, rinse and hull the strawberries, pat dry and slice lengthwise.
7 Place pie glaze in a small saucepan. Gradually whisk in the apple juice and bring to a boil.
8 Spread half of the hot glaze onto cooled muffins. Top evenly with strawberry slices and sprinkle with remaining glaze. Let set for 20 minutes before serving.


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