Quark Stollen Muffins

Name: Quark Stollen Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 75 g Walnut kernels; 50 g Candied orange peel; 100 g Milk chocolate; 50 g red cherries; 125 g Low-fat curd; 2 Eggs (size M); 7-10 Tbsp Salt; 75 g Sugar; 1 package Vanillin sugar; 1/4 TEASPOON Cinnamon; 1 knife tip Cardamom; 100 g soft butter; 200 g Flour; 1/2 package Baking Powder; 50 g Raisins; 30 Paper cuffs (bottom 5 cm Ø); 7-10 Tbsp Sucre glace, cerises rouges et vertes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

75 g Walnut kernels
50 g Candied orange peel
100 g Milk chocolate
50 g red cherries
125 g Low-fat curd
2 Eggs (size M)
7-10 Tbsp Salt
75 g Sugar
1 package Vanillin sugar
1/4 TEASPOON Cinnamon
1 knife tip Cardamom
100 g soft butter
200 g Flour
1/2 package Baking Powder
50 g Raisins
30 Paper cuffs (bottom 5 cm Ø)
7-10 Tbsp Sucre glace, cerises rouges et vertes

Directions

1
Roughly chop the nuts. Finely chop the candied orange peel. Coarsely chop chocolate and cherries. Mix quark, eggs, salt, sugar, vanilla sugar, cinnamon, cardamom and butter with the whisk of the hand mixer. Add flour and baking powder and knead with the dough hooks of the hand mixer.
2
Knead in raisins, nuts, candied orange peel, chocolate and cherries. Line the muffin baking troughs (12 troughs) with 2-3 paper sleeves each. Spread the dough evenly with a tablespoon into the troughs. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 25 minutes. Remove the tray from the oven, let it cool down on a grid, lift it out of the trays and serve it dusted with icing sugar and decorated with cherries