High-Protein Quark Muffins with Vanilla Pudding

Ingredients (Makes 12 muffins)

Dry Ingredients

• 1 cup whole wheat flour (or oat flour for extra protein)
• ½ cup vanilla protein powder
• ½ cup sugar or sweetener of choice
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• 1 cup quark (or Greek yogurt if unavailable)
• 1 small box instant vanilla pudding mix (sugar-free if preferred)
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• 2 tsp vanilla extract
• 3 tbsp melted butter or coconut oil

---

Instructions

1. Preheat oven: 350°F (175°C). Line a muffin tin with paper liners.
2. Mix dry ingredients: In a large bowl, combine flour, protein powder, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients: In another bowl, whisk together quark, vanilla pudding mix, eggs, milk, vanilla extract, and melted butter until smooth.
4. Combine: Fold wet ingredients into dry ingredients until just combined. Don’t overmix to keep muffins tender.
5. Fill muffin tin: Scoop batter into muffin liners, filling about ¾ full.
6. Bake: 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

---

High-Protein Tips

• Protein content: Quark (~14 g per ½ cup) plus protein powder adds ~12–15 g per muffin depending on size.
• Extra protein: Add 2 tbsp Greek yogurt or extra protein powder to increase protein per muffin.
• Optional add-ins: Fold in berries, chocolate chips, or nuts for texture and flavor.