Fruity quark muffins (diabetics)

Name: Fruity quark muffins (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g frozen raspberries; 100 g Butter or Magarine; 70 g Diabetic sweetness; 1 pinch Salt; 3 Eggs (size M); 240 g Flour; 3 TSP Baking Powder; 150 g Low-fat curd; 150 g Whipped cream; 1 (15 g; suitable for diabetics) spreaded tablespoon raspberry jam; 12 Paper baking cups

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g frozen raspberries
100 g Butter or Magarine
70 g Diabetic sweetness
1 pinch Salt
3 Eggs (size M)
240 g Flour
3 TSP Baking Powder
150 g Low-fat curd
150 g Whipped cream
1 (15 g; suitable for diabetics) spreaded tablespoon raspberry jam
12 Paper baking cups

Directions

1
Let raspberries thaw for about 5 minutes. Cream soft fat, diabetic sweetness and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir into the fat mass alternately with the quark. Carefully fold the thawed raspberries into the dough in portions. Line the 12 hollows of a muffin tray with the paper cups and fill each 3/4 with dough.
2
Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 25-30 minutes. Leave to cool on a grid. Whip the whipped cream with the whisk of the hand mixer until stiff. Mix raspberry jam with 1 tablespoon of hot water. Put 1 blob of cream on each muffin and drizzle some raspberry jam over it
3
Waiting time approx. 1 hour / 2 BE