Lemon Raspberry Muffins

Summary

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)

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Instructions

1. Mix all ingredients together well to form a smooth dough. Then carefully fold in the raspberries.
2. Pour the dough into the muffin molds (line up with paper molds beforehand) and bake at 180 ° top and bottom heat for 25 minutes.
3. Let cool and then lift out of the muffin tin. Brush with the glaze and possibly put a raspberry on top of each.