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🍰 Crunchy Peanut Muffins with Creamy Spinach Soup

572 kcal · 30 min · 4 servings

Ingredients

• 80 g flour (Type 1050)
• 5 g baking powder (1 heaped tsp)
• 75 g salted peanuts
• 100 g yogurt (1.5% fat)
• 5 tbsp rapeseed oil
• salt
• pepper
• 1 egg
• chili flakes (to taste)
• 500 g young spinach
• 1 onion
• 1 clove garlic
• 1 tbsp ground cumin
• 250 g chickpeas (can; drained weight)
• 300 ml classic vegetable broth
• 250 g low-fat quark
• 0.5 small lemon

Instructions

1. 1. Mix flour and baking powder in a small bowl.
2. 2. Finely chop the peanuts with a large knife or in a food processor.
3. 3. Whisk yogurt, 3 tablespoons of oil, a pinch of salt, pepper, and the egg in a large mixing bowl.
4. 4. Add chili flakes to the yogurt mixture if desired.
5. 5. Stir the flour mixture and chopped peanuts into the yogurt batter.
6. 6. Line a muffin tin with 6 paper liners and fill with the batter.
7. 7. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2-3).
8. 8. Bake the muffins on the middle rack for 15 to 20 minutes.
9. 9. Remove the tin from the oven and let the muffins rest for 5 minutes.
10. 10. Remove the muffins and let them cool completely on a wire rack for about 40 minutes.
11. 11. Wash the spinach, pick out any damaged leaves, and remove thick stems.
12. 12. Peel the onion and garlic and chop them finely.
13. 13. Heat the remaining oil in a large pot.
14. 14. Sauté the onion, garlic, and cumin until translucent.
15. 15. Add the spinach and let it wilt over medium heat.
16. 16. Add the chickpeas with their liquid and the vegetable broth to the pot.
17. 17. Season the soup with salt and pepper.
18. 18. Stir in the quark and bring the soup to a boil once.
19. 19. Blend the soup smooth with a hand blender.
20. 20. Squeeze the lemon half and season the soup with the juice.
21. 21. Reheat the soup briefly and serve it with the peanut muffins.

Nutrition per serving

• kcal: 572
• Protein: 32 g · Fett/Fat: 31 g · Carbs: 38 g