Stuffed raspberry muffins

Name: Stuffed raspberry muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g soft butter or margarine; 1 package Vanillin sugar; 125 g + 3 tablespoons sugar; 3 Eggs (size M); 325 g Flour; 2 coated Tsp Baking Powder; 200 g Whole milk yoghurt; 250 g Raspberries; 250 g Edible quark (20 % fat in dry matter); 1/2 package Sauce powder "Vanilla flavour" (without cooking); 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g soft butter or margarine
1 package Vanillin sugar
125 g + 3 tablespoons sugar
3 Eggs (size M)
325 g Flour
2 coated Tsp Baking Powder
200 g Whole milk yoghurt
250 g Raspberries
250 g Edible quark (20 % fat in dry matter)
1/2 package Sauce powder "Vanilla flavour" (without cooking)
7-10 Tbsp Fat and flour

Directions

1
Cream fat, vanilla sugar and 125 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the yoghurt. Grease brioche moulds (50 ml content) and sprinkle with flour. Pour the dough into the moulds and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) for approx. 20 minutes. Let the muffins cool down briefly, then remove them from the tins and let them cool down on a cake rack. Select the raspberries.
2
Puree 75 g raspberries and pass through a sieve. Mix quark, 125 g yoghurt, 3 tablespoons sugar and raspberry puree. Set aside about 20 raspberries for decoration. First stir sauce powder into the cream, then fold in the remaining raspberries. Cut the muffins in half horizontally. Put about 2 tablespoons of cream on the base and a small spot on the muffin lid. Place the lid on the cream and decorate with raspberries
3
1 hour waiting time