Vegetarian spinach and quark muffins

Vegetarian spinach and quark muffins with fresh eggs and young baby spinach. Little snacks with plenty of protein that you can also enjoy cold from the fridge.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 250 kcal per serving
• Protein: 24 g
• Fat: 14 g
• Carbs: 6 g

Ingredients

• 3 eggs
• 150g low-fat quark
• 100g baby spinach
• 1 onion
• 1 tbsp olive oil

Method

You’ll need: oven · muffin tin · chopping board · knife · mixing bowl

1. Crack the eggs into a bowl and whisk them with the low-fat quark until no lumps are left.
2. Finely dice the onion and cut the baby spinach into strips.
3. Fold the onion and spinach into the egg and quark mixture and season with a little salt.
4. Lightly grease a muffin tin with olive oil and spoon the batter into the holes.
5. Bake the muffins in an oven preheated to 180 °C (160 °C fan) for a good 20 min, until they rise.

Good to know

Muffins don't always have to be really sweet. This savoury low-carb version is great when you're a bit peckish between meals.

Swaps

Baby spinach → rocket (if you like it a touch nuttier, finely chop fresh rocket and mix it into the batter instead of the spinach).

Cooking tips

Don't fill the holes in the tin right to the top. Thanks to the eggs, these savoury snacks rise a lot in the oven.

Storage

These baked bites are a meal-prep dream. They keep happily in the fridge for up to four days.

Allergens

Contains eggs and milk. Completely gluten-free.

Frequently asked questions

How long do spinach and quark muffins keep in the fridge?

They keep happily in the fridge for up to four days.