Swirled cheesecake muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the cheese mixture, whisk 100 g butter and sugar with the whisk of the hand mixer until creamy. alternately stir in lemon juice, 1 egg, pudding powder and quark

2. 2

   For the sponge mixture, whisk 100 g butter, brown sugar and vanillin sugar with the whisks of the hand mixer until creamy. Stir in 2 eggs individually. Mix flour, baking powder and cocoa and stir in alternately with the milk

3. 3

   Grease the recesses of a muffin tray (12 recesses) and sprinkle with breadcrumbs. Fill in the sponge mixture and cheese mixture alternately and marble with a spoon handle. Bake the muffins in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes

4. 4

   Remove the muffins from the oven and carefully push the excess mixture back into the tin. Let the muffins cool for 15-20 minutes, then remove them from the tin and let them cool on a cake rack. Dust with cocoa before serving

Nutrition Facts

KCAL
280 kcal

CARBS
29 g

FATS
16 g

PROTEINS
6 g