Cheese Muffins | Slimming World Recipe

    Delicious low fat 2 Syn cheese muffins.. Perfect for Breakfast, Lunch or just a cheeky snack.

    Today I have my baking hat on and I had some leftover Quark in the fridge. One of the questions I receive often is “What can I do with this weird Quark stuff?” Quark is slightly odd but it is amazing for creating sauces and baking too. I was really craving something savoury and cheesy so I have created these bad boys for you to try. They are just 2 Syns each if you allow for your Healthy Extra allowance.

    The whole recipe uses 3 Healthy extra A allowances so I will let you divide and eat accordingly. I used 30% less fat Extra Mature cheddar but you are welcome to use the cheese you prefer. The recipe could easily take a little more or less cheese. If you don’t use the Muffins as a healthy extra choice please add 1 Syn per muffin.

    They are very easy to make and only require 1 bowl, 1 muffin tin, ideally an electric hand mixer, kitchen scales and 1 cheese grater.

    These muffins will keep for 3 to 4 days in the fridge as long as you keep them in an air tight container. Kept out of the fridge probably 2 days. But I don’t think they will be around for very long in this house… These would be a perfect recipe to create for Group taster sessions.

    SERVINGS: 12 Muffins
    SYNS: 2 Syns Per Muffin (Using Healthy Extra)


    INGREDIENTS

    • 150g Wholemeal Flour
    • 1 Tsp Baking Powder
    • 150g Plain Quark
    • 2 Eggs
    • 120g 30% Reduced Fat Extra Mature Cheese
    • 1/2 Tsp Salt
    • 1/4 Black Pepper
    • 1/2 Tsp Dried Mixed Herbs
    • 1 Heaped Tsp Mustard Powder
    • Frylight

    METHOD

    • Preheat oven to 180c/Gas Mark 3/170c Fan.
    • Spritz a spray of Frylight into each hole on a muffin tin. This mixture will make 12 muffins.
    • In a large bowl  Flour, Quark, Eggs, Baking Powder, Salt, Black Pepper, Dried mixed herbs and Mustard Powder. Use an electric hand mixer to beat the mixture until firm. 
    • Grate 90% of the cheese into the bowl and use a metal spoon to fold into the mixture. 
    • Use two metal spoons to distribute the mixture into the muffin tin evenly. Grate the remainder of the cheese on top of each muffin.
    • Place into the oven for 15 – 20 minutes. Use a sharp knife to push into the middle of each muffin. If there is any mixture on the knife they need longer.
    • Cool on a wire rack or plate before devouring. 

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    5 Responses

    1. Susan Baker says:

      Going to make these for next food tasting in group.

    2. Gilly Bee says:

      Can they be frozen?

    3. Elle says:

      Can I use self raising flour?

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