Ingredients
For shortcrust pastry and sprinkles
150 g softened butter
10g sugar
1 medium egg
250 g wheat flour
1 teaspoon baking powder
1 pinch of salt
For the curd cream
70g sugar
1 large egg
110 g butter melted
350 g Quark
40 g vanilla pudding powder 1 packet
1/2 teaspoon grated lemon peel
preparation
First, beat the soft butter with the sugar until fluffy. Stir in the egg; Add flour, baking powder and salt and knead everything into a stirred shortcrust pastry.
Then preheat the oven to 180 degrees top and bottom heat. Make the base of the muffins from about two thirds of the dough (the rest is for the streusel). To do this, form small balls, place them in the muffin cups (and a tray) and flatten them with your fingers. If you like, you can also add a small border.
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