Lemon protein muffins with poppy seeds

Lemon protein muffins with poppy seeds: a moist muffin recipe with oat flour, low-fat quark, egg, lemon and poppy seeds – quick to bake and pleasantly fresh.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 180 kcal per serving
• Protein: 12 g
• Fat: 5 g
• Carbs: 22 g

Ingredients

• 50 g oat flour
• 50 g low-fat quark
• ½ unwaxed lemon
• 1 organic egg
• 1 tsp poppy seeds

Method

You’ll need: oven · muffin tin · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan). Finely zest the lemon and squeeze the juice.
2. Stir the egg, low-fat quark, lemon juice and lemon zest together in a bowl until smooth.
3. Add the oat flour, baking powder and poppy seeds and briefly stir to an even batter. Sweeten with a little maple syrup if you like.
4. Spoon the batter into small muffin cases and smooth the tops.
5. Bake at 180 °C for 12–15 min, until the muffins are lightly golden. Check with a wooden skewer and leave to cool briefly.
6. Serve as they are or with a little quark cream.

Good to know

These muffins are small, moist and nicely lemony. I like them when I fancy something sweet that isn't too heavy.

Swaps

Low-fat quark → skyr (similar protein content, slightly milder in flavour); oat flour → wholemeal spelt flour (wholegrain, with a stronger flavour); maple syrup → date purée (no refined sugar, also brings a little fibre); egg → egg white (provides protein, without the yolk)

Allergens

Contains egg, milk and gluten (oats, unless labelled gluten-free); good for children in small, not-too-sweet portions, and in pregnancy the muffins are fine with the egg baked through.