Summary

Ingredients

• 75 g sheep cheese
• 75 g cream cheese
• 250 g flour (whole rain)
• 1 tablespoon sugar
• 2 teaspoons baking soda
• 0.5 teaspoon ½ salt
• 1 tablespoon parsley, finely chopped
• 1 tablespoon chives, finely chopped
• 300 g quark (sprin quark)
• 50 g butter, melted
• 1 egg (s)

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Instructions

1. Mash the sheep`s cheese and cream cheese with a fork and stir until creamy.
2. Mix the flour, sugar, baking powder, salt and herbs in a bowl. In a second bowl, stir together the spring quark, melted butter and the egg and add to the dry ingredients, mix together.
3. Place 12 paper cases in the muffin tin and fill about a third of the way with batter. Put 1 teaspoon each of the cheese mixture on the dough. Then fill the molds with the rest of the batter.
4. Bake at 180 degrees for about 20 minutes until the muffins tear open on top.