Cheesecake Muffins

Ingredients

• 2 tbsp butter (for the muffin tin)
• 50 g whole grain semolina
• 500 g Low-fat quark
• 0.5 Vanilla bean
• 1 small organic lemon
• 4 eggs
• a pinch salt
• 75 g coconut palm sugar
• 250 g cream cheese
• 250 g blueberries
• 200 g 3.5% fat yogurt
• powdered erythritol for dusting

Instructions

1. 1.

   Grease the depressions of a muffin pan and sprinkle with a little semolina.

2. 2.

   Drain the quark well; if necessary, press it with a kitchen towel. Split the vanilla bean lengthwise and scrape out the seeds. Rinse the lemon under hot water, pat dry, and finely grate the zest. Halve the lemon and squeeze out the juice.

3. 3.

   Separate the eggs. Beat the egg whites with salt into stiff peaks. Whisk together the yolks with quark, vanilla seeds, lemon zest and juice, coconut palm sugar, cream cheese, and remaining semolina using a hand mixer. Fold in the meringue.

4. 4.

   Fill the muffin tin cavities with the batter and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes (test with a skewer). Remove, let cool slightly, release from the pan, and set on a cooling rack.

5. 5.

   Rinse blueberries, pat dry, and place them atop the yogurt. For decoration whisk the yogurt until creamy and dollop a spoonful onto each muffin. Dust with powdered erythritol before serving.