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Strawberry Cheesecake Muffins

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Strawberry Cheesecake Muffins
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
703
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie703 kcal(33 %)
Protein10.45 g(11 %)
Fat53.27 g(46 %)
Carbohydrates46.58 g(31 %)
Sugar added29.11 g(116 %)
Roughage1.54 g(5 %)
Vitamin A525.65 mg(65,706 %)
Vitamin D0.59 μg(3 %)
Vitamin E2.93 mg(24 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.08 mg(6 %)
Folate34.03 μg(11 %)
Pantothenic acid0.53 mg(9 %)
Biotin1.98 μg(4 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C34.93 mg(37 %)
Potassium283.77 mg(7 %)
Calcium204.45 mg(20 %)
Magnesium16.05 mg(5 %)
Iron0.53 mg(4 %)
Iodine22.85 μg(11 %)
Zinc0.53 mg(7 %)
Saturated fatty acids31.24 g
Cholesterol203.95 mg
Author of this recipe:

Ingredients

for
12
Ingredients
150 grams
175 grams
2
250 grams
500 grams
1 generous pinch
1 generous pinch
grated Lemon peel
1 pinch
40 grams
1 generous pinch
350 grams
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 150°C (approximately 300°F) convection. . Line a 12 cup muffin tin with paper liners.

2.

Ina mixing bowl, beat the butter and sugar until light. Add the eggs, one a time, beating well after each addition. Drain the quark well and add it to the bowl along with the cream cheese, the vanilla, lemon zest and salt. Stir together the cornstarch and baking powder and fold into the mixture. Spoon half the batter into the muffin tin. Rinse, hull, pat dry and finely chop the strawberries.  Spoon about 2/3 of the strawberries on top of the batter and fill with the remaining batter. Scatter the remaining strawberries over the tops of the muffins and bake until a toothpick inserted in the center of a muffin comes out clean, about 40 minutes. If the muffins are browning too quickly, tent with foil. Cool in the pans for 5 minutes, then remove and cool on a wire rack.

3.

Serve dusted with powdered sugar.