Blackberry curd mini muffins with warm vanilla sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Place two paper baking cups (3 cm Ø) into each other. Place them on a baking tray. Sort the blackberries, wash and drain them if necessary. Mix flour, baking powder and baking soda thoroughly in a mixing bowl. In a slightly larger mixing bowl, beat the egg and whisk. Add 75 g sugar, vanillin sugar, oil and quark and mix briefly. Add the flour mixture and fold in briefly until the dry ingredients are moist. Carefully fold in the blackberries. Using a teaspoon, spread the dough evenly into the prepared paper baking cups. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes on the middle shelf. Remove from the oven, place on a cake rack and allow to cool or cool down, as the muffins taste very good even when warm. Meanwhile mix 25 g sugar and sauce powder. Stir with 6-7 tablespoons of milk (take from 400 ml milk) until smooth. Bring the rest of the milk and cream to the boil, remove from the heat, stir in the mixed powder with a whisk. Bring to the boil again briefly while stirring. Let the sauce cool down a little while stirring. Dust the muffins with icing sugar. Serve the sauce still warm with the muffins

2. 2

   Picture 01 + 02: Decorate with lemon balm

3. 3

   20 minutes waiting time

Nutrition Facts

KCAL
120 kcal

CARBS
14 g

FATS
6 g

PROTEINS
3 g