High-protein stollen muffins with low-fat quark

High-protein stollen muffins with low-fat quark, eggs, wholemeal spelt flour, almonds and raisins. A Christmas breakfast with 22.3 g protein per two muffins.

At a glance

• Serves 6
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 336 kcal per serving
• Protein: 22 g
• Fat: 10 g
• Carbs: 41 g

Ingredients

• 500g low-fat quark
• 5 eggs
• 180g wholemeal spelt flour
• 60g ground almonds
• 50g honey
• 60g raisins
• 1 unwaxed lemon
• 2 tsp baking powder
• 1 tsp stollen spice

Method

You’ll need: oven · muffin tin · grater

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with 12 paper cases.
2. Grate the lemon zest, squeeze out 1 tbsp juice and whisk both with the low-fat quark, eggs and honey until smooth.
3. Mix the wholemeal spelt flour, ground almonds, baking powder and stollen spice and briefly stir into the quark mixture. Fold in the raisins.
4. Divide the batter between the cases and bake the muffins for 22 to 25 minutes, until they're golden brown and a wooden skewer comes out clean.
5. Leave them to cool in the tin for 10 minutes and serve two muffins per serving.

Good to know

Christstollen for breakfast – but as a muffin, and without weeks of maturing. Thanks to low-fat quark and eggs, two muffins contain around 22.3 g protein.

Swaps

Raisins → chopped dried apricots. Low-fat quark → skyr. Wholemeal spelt flour → finely ground oats. Honey → maple syrup.

Cooking tips

Only stir in the flour briefly, otherwise the muffins turn tough. You can replace stollen spice with a mix of cinnamon, cardamom and nutmeg.

Storage

Keeps for 3 days in the fridge, or 2 months in the freezer.

Allergens

Contains gluten (spelt), milk, egg and almonds; suitable for children.

Frequently asked questions

Can you freeze stollen muffins?

Keeps for 3 days in the fridge, or 2 months in the freezer.

How long do stollen muffins keep in the fridge?

Keeps for 3 days in the fridge, or 2 months in the freezer.