For 12 muffins

Ingredients

80 g Protein Flaxseed Flour
100 g wheat flour
100 g low-fat quark (curd cheese)
150 ml milk
50 ml BIO PLANÈTE Olive Oil Mild
70 g sugar
75 g dried apricots
75 g prunes
15 g baking powder
1 tbsp. rolled oats
1 tbsp. white sesame seeds

First cut the dried fruits into small cubes with a sharp knife. Then carefully mix the Protein Flaxseed Flour and the wheat flour with the baking powder and sugar. Add the BIO PLANÈTE Olive Oil and low-fat quark and work into an even dough with a mixer.

Fill the muffin cups about 2/3 full of dough, then evenly sprinkle over the rolled oats and sesame. Bake for 30 minutes at 180° C / 350° F with top and bottom heat.