Egg and Quark SconesBeth Watson2019-10-18T07:08:03+00:00 Project Description These easy egg and quark muffins are the perfect addition to any lunch box! INGREDIENTS ½ tub Mungalli Quark 6 Mungalli Bio-eggs 1 cup finely chopped Leafy Green (we used kale & rocket) 1 Onion 2 cloves Garlic 2 tablespoons of Besan or Buckwheat Flour 1 tsp Baking Powder Salt & Pepper to taste Oil or Butter METHOD Preheat oven to 180°C Finely chop onion and garlic and brown with oil or butter. Put aside to cool Whisk Mungalli Quark, eggs, leafy greens, flour, baking powder and seasoning. Add cooled onion & garlic Spoon into greased non-stick muffin pan (12 portions) or 5 pie tins Bake in moderate oven for 15-20 minutes or until golden brown on top Serve with a fresh garden salad or eat straight from the tin! Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.