Raspberry Quark Muffins

Summary

Ingredients

• 200 g flour
• 75 grams sugar
• 100 g butter or mararine
• 1 teaspoon oil
• 1 pinch (s) salt
• 1 egg (s), (size M)
• 1 vanilla sugar
• 1 teaspoon Baking powder
• 100 g raspberries, (frozen or fresh)
• 250 g quark
• 3 tablespoon sugar
• 1 tablespoon pudding powder, vanilla flavor
• 1 tablespoon cornstarch
• 100 g butter, melted or mararine
• 1 teaspoon cocoa powder

Print Recipe Pin Recipe

Instructions

1. Knead a shortcrust pastry from the first 8 ingredients and place in the refrigerator.
2. In the meantime, stir in the quark and sugar until smooth, then stir in the melted butter or margarine. Also stir in the cornstarch and pudding powder. Mash the raspberries with a fork (you don`t need to puree, they are usually soft enough) and stir into the quark mixture. Grease a muffin tin and distribute most of the batter in it, cut the remaining batter in half and knead one half with the cocoa (if the batter is too dry, add a little oil). Pour the raspberry quark mixture into the muffin cases with batter and sprinkle the remaining batter over them as a crumble. Bake at 180 ° for 20-25 minutes with hot air.