Summary

Ingredients

For the dough:

• 125 g butter, soft
• 125 g suar
• 1 egg (s)
• 250 g flour
• 1 teaspoon Baking powder

For the filling:

• 500 g low-fat quark
• 150 grams sugar
• 150 g butter, melt
• 2 egg (s)
• 1 packet vanilla pudding powder

Also:

• Flour for the crumble mixture
• Fat for the tin or paper muffin liners
• Icing sugar for sprinkling

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Instructions

1. Preheat the oven to 180 degrees top / bottom heat. Grease a muffin tin or line it with muffin cups.
2. For the dough, beat the softened butter with the sugar until frothy. Stir in the egg. Mix the flour and baking powder and fold into the dough. Knead all ingredients into a smooth dough. Wrap in foil and put in the fridge for about 30 minutes.
3. For the filling, stir the low-fat quark with sugar until creamy. Stir in the melted butter, stir in the eggs. Finally fold in the pudding powder.
4. For the muffin base, remove small portions from the shortcrust pastry and press into the muffin tins. Fill with the curd mixture. Do this until the curd mass is used up.
5. At the end there should be shortcrust pastry left. The crumbles are made from the rest of the batter. To do this, grind the dough with a little flour between your fingers until crumble forms and cover the muffins with it.
6. Bake in the preheated oven for 25-30 minutes. Let cool down. Then sprinkle with powdered sugar.