Summary

Ingredients

• 250 g flour
• 400 g herb quark (sprin quark)
• 100 g sheep cheese
• 100 g cream cheese
• 1 tablespoon sugar
• 0.5 teaspoon ½ salt
• 2 teaspoons baking soda
• 2 teaspoons baking soda
• 80 g butter, melted
• N / A chives, fresher, chopped
• Parsley, fresh, chopped
• 1 large egg (s)

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Instructions

1. Finely mash the sheep`s cheese and cream cheese with a fork and mix together.
2. Mix the flour, salt, sugar, baking powder and baking soda, chives and parsley together in a large bowl
3. Mix the melted butter, egg and spring quark in a separate bowl to a smooth mass and add to the dry ingredients, stir together. Don`t be surprised, the batter is drier than usual muffins. Line a muffin tin with paper liners and fill each tin about halfway with the batter. Then pour about 1 teaspoon of the cheese mixture over it and fill the rest of the molds with batter.
4. Bake in the preheated oven at 180 ° C for about 20 minutes.
5. Let cool on a wire rack.