Summary

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

1. 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).
2. 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.
3. Put the tin on the wire rack in the preheated oven. Bake time about 25 minutes.
4. Let the muffins stand in the mold for 10 minutes, then remove them from the mold and let them cool on a kitchen rack.
5. 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.