Recipe with FRUCHTSTOFF

Raspberry Quark Muffins with a Jam Centre

Quark makes these muffins especially moist, and a spoonful of FRUCHTSTOFF Raspberry in the centre creates a fruity core. The jam and preserve with 67% fruit and 10% honey slots easily into the batter.

⏱ Preparation 20 min · Resting/chilling time 15 min · Cooking/baking time 22 min · Total 57 min · 12 muffins

Ingredients

• 250 g wheat flour (Type 405)
• 2 tsp baking powder
• 150 g sugar
• 1 sachet vanilla sugar
• 1 pinch of salt
• 2 eggs (medium)
• 125 g low-fat quark
• 100 ml neutral oil
• 100 ml milk
• approx. 120 g FRUCHTSTOFF Raspberry (12 tsp)
• Icing sugar for dusting

Method

1. Preheat the oven to 180 °C fan off (top/bottom heat) and line a muffin tin with 12 paper cases.
2. Mix the flour, baking powder, sugar, vanilla sugar and salt in a bowl.
3. Whisk the eggs, quark, oil and milk together in a second bowl until smooth.
4. Add the quark mixture to the flour mixture and stir only until a smooth batter forms.
5. Fill each case halfway with batter, add a teaspoon of FRUCHTSTOFF Raspberry, then cover with the remaining batter.
6. Bake the muffins for about 22 minutes, until golden. Leave to rest in the tin for ten minutes, then cool on a wire rack.
7. Dust with icing sugar before serving.

Tip: Stir the batter only briefly, so the muffins stay light and moist.

Fruit spread used: View FRUCHTSTOFF Raspberry in the shop →

← All recipes with jam · All recipes · Fruit spread in the shop