Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 250 g flour
- 1 packet baking powder
- 1 packet custard powder, bourbon vanilla
- 100 g suar
- 1 packet vanilla sugar
- 1 teaspoon flavor (Citroback)
- 2 egg (s)
- 75 ml oil
- 100 ml milk
- 125 g quark, low-fat quark (or 0.2% fat content)
- 250 g raspberries
For the glaze:
- Raspberry juice
- Lemon juice
- 100 g powdered suar, (approx)
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together well to form a smooth dough. Then carefully fold in the raspberries.
- Pour the dough into the muffin molds (line up with paper molds beforehand) and bake at 180 ° top and bottom heat for 25 minutes.
- Let cool and then lift out of the muffin tin. Brush with the glaze and possibly put a raspberry on top of each.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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