Its Monday and I am not feeling cheery. Our phone rang in the middle of the night and woke me, and I had a hard time falling back asleep, so I feel tired. Its also winter again here in Toronto. Like WTF, its April, why are we having a freakin' snow storm???
Time for something yummy to brighten up this day. These muffins certainly fit the bill.
I have never been a fan of cheesecake, but one of my favorite ice cream flavours as a kid was Blueberry Cheesecake and other cheesecake-flavoured things. I also adore cream cheese frosting. In the savoury food realm, cream cheese also can't be beat on a bagel, especially with smoked salmon on top.
Unfortunately, cream cheese is little more than salt and saturated fat. Quark, on the other hand, is low in sodium, fat and calories, and high in protein. It makes a great substitution. It is used in these decadent tasting, scrumptious muffins, which are surprisingly healthy and very satisfying thanks to all the protein. Definitely a better choice than the muffins at the coffee shop!
The girls are so in love with these muffins, I've had to set a limit to how many they can eat at a time so they last more than 1 day!
Blueberry Cheesecake Muffins
1 cup quark
1 cup skim milk
2 flax eggs (2 tbsp. flax meal + 6 tbsp. hot water)
1/4 cup melted coconut oil, cooled
1 cup baking stevia (or xylitol or erythritol crystals)
2 scoops sugar-free vanilla protein powder
1 tsp vanilla extract
2 cups whole spelt flour (or other whole grain flour)
1 tsp baking soda
1/2 tsp salt
1.5 cups fresh or frozen blueberries
Whisk together wet ingredients, from quark to vanilla extract, in a large mixing bowl. Stir baking soda and salt into flour, and add dry ingredients into the bowl with the wet, stirring, just until combined. Fold in blueberries. Divide batter evenly into 12 greased muffin cups. Bake at 350F for about 20 minutes. Let cool and remove from pan. Store in fridge for up to 5 days or freeze. Makes 1 dozen muffins.