Quark Stollen Muffins

Name: Quark Stollen Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g Walnut kernels; 100 g Milk chocolate; 50 g red + each 6 red and green cherries; 50 g candied orange peel, 50 g raisins; 125 g Low-fat curd, 2 eggs (Gr. M); 100 g soft butter; 1 pinch Salt; 75 g Sugar; 1 package Vanillin sugar; 1/4 TEASPOON with cinnamon; 1 knife tip according to cardamom; 200 g Flour; 1/2 package Baking Powder; 1-2 TEASPOONS Icing sugar; 12 (5 cm Ø) Paper baking trays

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g Walnut kernels
100 g Milk chocolate
50 g red + each 6 red and green cherries
50 g candied orange peel, 50 g raisins
125 g Low-fat curd, 2 eggs (Gr. M)
100 g soft butter
1 pinch Salt
75 g Sugar
1 package Vanillin sugar
1/4 TEASPOON with cinnamon
1 knife tip according to cardamom
200 g Flour
1/2 package Baking Powder
1-2 TEASPOONS Icing sugar
12 (5 cm Ø) Paper baking trays

Directions

1
Place 1 paper baking tin in each of the recesses of a muffin tin (for 12 pieces). Coarsely chop nuts, chocolate, 50 g red cherries and candied orange peel. Wash the raisins and pat dry
2
Mix curd, eggs, butter in flakes, salt, sugar, vanillin sugar and spices with the whisk of the hand mixer. Mix flour and baking powder and stir in portions briefly (the result is a fairly firm sponge mixture!). Fold in raisins, nuts, chocolate, chopped cherries and candied orange peel
3
Pour the dough into the recesses of the muffin tin and place the remaining red and green cherries on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Let cool off. Dust the muffins with icing sugar