Quark and Cherry Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 glass sour cherries, drained weight 360g
- 250 g wheat flour
- 3 teaspoon baking powder (Backin)
- 1 packet custard powder, vanilla flavor
- 100 g suar
- 1 packet vanilla sugar
- 2 egg (s)
- 75 ml oil
- 100 ml milk
- 125 g low-fat quark
- 75 g powdered suar, sifted
- 1 tablespoon juice, (sour cherry juice)
Print Recipe
Pin Recipe Instructions
- To prepare, drain the sour cherries well on a sieve and collect the juice. Preheat the oven (180 degrees top / bottom heat, 160 degrees circulating air).
- For the dough, mix flour with baking powder and pudding powder and sift into a mixing bowl. Add sugar, vanilla sugar, eggs, cooking oil, milk and quark and mix the ingredients with a hand mixer with a whisk first briefly on the lowest, then on the highest level in about 1 minute to a smooth dough. Put the batter in a muffin tin (for 12 muffins, greased, floured) and smooth out. Spread the sour cherries on top.
- Put the tin on the wire rack in the preheated oven. Bake time about 25 minutes.
- Let the muffins stand in the mold for 10 minutes, then remove them from the mold and let them cool on a kitchen rack.
- To sprinkle, mix powdered sugar with sour cherry juice to a thick mixture, fill in a parchment paper bag and cut off a small corner. Sprinkle the muffins with the icing and let the icing set.
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