Blueberry Flaxseed Muffins

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

230 g Refined spelt flour ©angiesrecipes 20 g Flaxseeds, crushed 10 g Baking powder 2 g Baking soda A large pinch of salt 80 g Raw sugar+1 tbsp for the topping 120 g Butter, melted and cooled 125 g Quark, full fat & at room-temperature ©angiesrecipes 2 Egg whites, at room-temperature 2 Eggs, at room-temperature 1 tsp Vanilla extract 150 g Fresh blueberries

1. Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
   
2. Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
   
3. Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
   
4. Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com