Low-Carb Muffins

Ingredients

• butter (for the molds)
• 8 tbsp oat bran (≈24 g)
• 250 g low‑fat quark
• 2 tbsp Xucker (birch sugar xylitol; ≈40 g)
• a pinch of salt
• aroma (optional)
• 4 eggs (medium size)

Instructions

1. 1.

   Grease a muffin tin. Combine oat bran with quark in a large mixing bowl and whisk until smooth, no lumps remain. Stir in Xucker, a pinch of salt, and optionally a splash of desired aroma.

2. 2.

   Separate the eggs; add yolks to the mixture. Whisk egg whites in another bowl until stiff peaks form.

3. 3.

   Fold the beaten egg whites into the batter until a homogeneous "cream" forms. Divide the mixture among 10 medium or 30 small muffin cups. Bake in a preheated oven on the middle rack at 180 °C (convection 160 °C, gas: level 2–3) for about 15–20 minutes.

4. 4.

   Remove Low‑Carb Muffins from the oven, let cool for 5–10 minutes, then carefully lift them out of the cups. Cool completely on a wire rack.