White Chocolate Curd Muffins

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Roughly chop the white chocolate and carefully melt it. You can do this either in the microwave at 600 watts or on the stove in a saucepan. Let the chocolate cool down briefly.
In a bowl, beat the egg white with a pinch of salt until stiff, then set aside.
Beat the egg yolks with the sugar, the vanilla sugar and the vanilla flavor or the pulp of a vanilla pod until light and creamy. Now gradually pour in the melted white chocolate and continue beating vigorously. Add the quark and continue to beat vigorously.
Add the pudding powder and beat on the lowest setting until it has mixed well with the mixture. Finally, carefully fold in the stiffly beaten egg white.
Grease the muffin cups well and fill in the batter (depending on how big the muffin cups are, there will be either 12 large or 18 small muffins)
Place in the preheated oven and bake at 180 ° C top / bottom heat or 165 ° C fan oven for a good 35-40 minutes. At the end of the baking time, it is best to let the muffins cool down in the oven, so they don`t collapse too much. However, these muffins almost always collapse.
The muffins are light and airy and have a fine vanilla note. The chocolate makes them really sweet, if you don`t like that, you can reduce the sugar content!

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