Swirled cheesecake muffins

Name: Swirled cheesecake muffins
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 100 g + 100 g + some soft butter; 125 g Sugar; 1 TABLESPOON Lemon juice; 3 Eggs (Gr. M); 1 package Vanilla custard powder; 200 g Low-fat curd; 75 g demerara sugar; 1 package Vanilla sugar; 150 g Flour; 1⁄2 Package Baking Powder; 2 TABLESPOONS Cocoa; 100 ml Milk; 2 TABLESPOONS Breadcrumbs

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

100 g + 100 g + some soft butter
125 g Sugar
1 TABLESPOON Lemon juice
3 Eggs (Gr. M)
1 package Vanilla custard powder
200 g Low-fat curd
75 g demerara sugar
1 package Vanilla sugar
150 g Flour
1⁄2 Package Baking Powder
2 TABLESPOONS Cocoa
100 ml Milk
2 TABLESPOONS Breadcrumbs

Directions

1
For the cheese mixture, whisk 100 g butter and sugar with the whisks of the mixer until creamy. Alternately stir in lemon juice, 1 egg, pudding powder and quark.
2
For the dough, mix 100 g butter, brown sugar and vanilla sugar with the whisks of the mixer until creamy. Stir in 2 eggs individually. Mix flour, baking powder and 1 tbsp. cocoa and stir in briefly, alternating with the milk.
3
Grease the troughs of a muffin tray (12 troughs) and sprinkle with breadcrumbs. Pour in the dough and cheese mixture and marble it (see picture below). Bake muffins in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see illustration below)
4
manufacturer) bake for about 35 minutes.
5
Take the muffins out of the oven. Carefully push the excess mixture back into the mould. Let the muffins cool down for about 20 minutes, then remove them from the form and let them cool down. Dust with 1 tablespoon of cocoa.