Quark breakfast muffins

Look forward to waking up with a light and fluffy muffin that will set you up for the day ahead.

Serves: Makes 12

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 120g rolled oats, plus extra for sprinkling
  • 250g Lake District Dairy Co. lemon quark
  • 65ml semi skimmed milk
  • 100ml sunflower oil
  • 1 large egg, beaten
  • 100g soft brown sugar
  • 150g plain flour
  • 1 teaspoon baking powder
  • ½ level teaspoon bicarbonate of soda
  • 1 teaspoon salt (optional)
  • 150g chopped dried fruit (such as dates, apricots or cranberries)
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Recipe Information

Step by step guide to making Quark breakfast muffins

  1. Preheat the oven to 200°C, 180°C, gas mark 6. Line a 12 hole muffin tin with paper cases.
  2. In a bowl stir the oats with quark and milk and leave to soak for 5 minutes. Add the oil, egg and sugar, and beat well to mix.
  3. Sift the flour with the baking powder, bicarbonate of soda and the salt onto quark and oat mix.
  4. Scatter the dried fruit on top then quickly fold in. Do not over mix, leave a few pockets of flour – these will disappear when cooked and give a lighter result.
  5. Divide the batter equally among the paper cases in the muffin tin, adding some oats on top to garnish.
  6. Bake for about 20 minutes until risen and golden brown (a skewer inserted into the middle of a muffin should come out clean).
  7. Remove from the oven and allow to cool for 5 minutes in the tin, then cool completely on a wire rack.
  8. Serve split and filled with a little more lemon quark for a deliciously tangy breakfast treat.

*All information included in this recipe has been provided by The Lake District Dairy Co.

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Nutritional information for Quark breakfast muffins

Nutritional information for Quark breakfast muffins

Nutrition type per serving
Calories 240 kcal
Total Fat 9.4g
Saturated Fat 1.2g
Salt 0.48g
Sugar 16.4g

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