Vanilla-Cherry-Quark-Muffins

Soft, fluffy, moist and not too sweet. I like them a lot and will definitely make them again.
The original recipe asked for sour cherries, but since those are not available around here, I used normal cherries, which was very tasty. Alternatively you could use other berries, like blueberries, blackberries, raspberries or bits of strawberry.

VanilleKirschQuarkMuffin2

Vanilla-Cherry-Quark-Muffins (makes 12)
Adapted from “Dr Oetker 1000 Die besten Backrezepte”

1 jar (sour) cherries, drained well
250 g flour
3 tsp baking powder
1 packet vanilla pudding powder (unsweetened) or 37 g custard powder (unsweetened)
100 g sugar
1 sachet vanilla sugar (8 g)
pinch of salt
2 eggs
25 ml oil (rapeseed)
75 ml milk
200 g low fat quark

Preheat the oven to 180C. Line a muffin tin with paper liners.
Mix flour, baking powder and pudding powder in a bowl. Add sugar, vanilla sugar, salt, eggs, oil, milk and quark. Mix well until it forms a smooth batter. Divide over the muffin tin. Divide the cherries as well and press them slightly into the dough.
Bake for 25 minutes in the preheated oven. Leave to cool for a few minutes, then remove from the tin and leave to cool further on a wire rack.

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