Cheesecake Muffins
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 80 g cream cheese
- 1 teaspoon rum
- 2 tablespoon powdered sugar
- 90 g raisins
- 250 g flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 1 egg (s)
- 90 g suar
- 1 packet vanilla sugar
- 80 ml oil
- 150 ml buttermilk
- 100 g quark
Print Recipe
Pin Recipe Instructions
- For the filling, stir the cream cheese, rum and powdered sugar until smooth. Wash 30 g of raisins, drain and mix with the cream; put aside.
- Mix the flour with the remaining raisins, baking powder and baking soda carefully. In another bowl, whisk the egg lightly. Thoroughly stir in the sugar, vanilla sugar, vegetable oil, buttermilk and quark. Add the flour mixture to the egg mixture. Just keep stirring until the dry ingredients are moist. Pour half of the batter into the greased or lined muffin tin. Put a teaspoon of the filling on top and fill up with the rest of the batter.
- Bake the muffins in the oven preheated to 180 degrees for 20-25 minutes. Let rest in the mold for 5 minutes, then remove and serve warm or cold as desired.
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