Cheese and butter crumble muffins

Name: Cheese and butter crumble muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter; 125 g Flour; 200 g Sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 1 pinch Salt; 500 g Edible quark (20 % fat in dry matter); 1 package Vanilla-flavoured pudding powder (for 500 ml milk; for cooking; 125 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 12 Paper sleeves

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter
125 g Flour
200 g Sugar
2 packages Vanillin sugar
4 Eggs (size M)
1 pinch Salt
500 g Edible quark (20 % fat in dry matter)
1 package Vanilla-flavoured pudding powder (for 500 ml milk; for cooking
125 g Icing sugar
2-3 TABLESPOONS Lemon juice
12 Paper sleeves

Directions

1
Knead butter, flour, 75 g sugar and 1 packet of vanilla sugar with the dough hooks of the hand mixer to form crumbles. Put in a cool place. Place the eggs, 125 g sugar, 1 packet of vanillin sugar and salt in a mixing bowl. Whisk with the whisk of the hand mixer until white-creamy. Mix the quark and pudding powder. Carefully fold the egg-sugar mixture into the quark mixture.
2
Place a paper sleeve in each trough of the muffin tray (12 pieces). Pour in the quark mixture. Spread crumbles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Let the muffins cool down on a cake rack. Stir icing sugar and lemon juice until smooth and sprinkle over the muffins