Stollen muffins

Ingredients for 1 servings:

• 250 g wheat flour
• 1 tsp, leveled baking powder
• 1 tsp, leveled baking soda
• 80 g sugar
• 1 bag of vanilla sugar
• 50 g almonds, or walnuts or hazelnuts, chopped
• 40 g candied orange peel
• 40 g candied lemon
• 100 g raisins, soaked in rum the day before
• 1 tsp spice mix of cinnamon, mace, clove(s), cardamom
• 1 orange(s), grated peel
• 100 g butter, melted, alternatively oil
• 250 g low-fat curd cheese
• 2 eggs
• possibly milk
• e.g. marzipan, cut into pieces
• 50 g butter, melted
• e.g. vanilla sugar
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For 12 muffins or 30 mini muffins

Mix together the flour, baking powder, baking soda, sugar, vanilla sugar, spices, and chopped nuts, candied orange peel, and candied lemon peel. Combine the butter or oil, quark, eggs, and rum raisins and quickly mix with the dry ingredients to form a dough. If the dough is too dry, add a teaspoonful of milk. Pour the dough into the tin and press small pieces of marzipan into the dough, if desired. Bake in a preheated oven at 160°C (220°F) top and bottom heat, or 140°C (280°F) fan-assisted for about 30-35 minutes, or for mini muffins, about 15-20 minutes. While still hot, brush generously with melted butter and sprinkle with vanilla sugar. Leave to marinate in an airtight container for at least a day to allow the flavors to develop. Sprinkle thickly with powdered sugar before serving.