Cheesecake muffins with a hint of mint

Ingredients for 1 servings:

• 125 g butter, soft
• 100 g sugar
• 1 egg(s)
• 250 g flour
• 1 tsp baking powder
• 2 tbsp, heaped cocoa
• 12 paper baking cups
• 500 g low-fat curd cheese
• 120 g sugar
• 150 g butter, melted
• 2 eggs
• 1 tsp lemon juice
• 3 tbsp, heaped cornstarch
• 2 tsp vanilla sugar
• 110 g chocolate mint bars
• possibly food coloring, green

Instructions

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

makes 12 muffins

For the dough, beat the butter and sugar for about 1 minute until creamy. Add the egg and mix in. Add the flour, baking powder, and cocoa powder. Now mix until crumbly. Line a muffin tin with paper baking cups. Form the dough into small balls, place them in 12 paper baking cups, and press them into the base with your fingers. There will be some dough left over for the crumbles. For the cheesecake, chop up the chocolate-mint bars. Mix the quark, sugar, lemon juice, and vanilla sugar until smooth. Slowly add the butter while stirring. Beat in the eggs one at a time. Stir in the chopped chocolate-mint bars and finally stir in the cornstarch. I also stirred in some green food coloring. Divide the cheesecake among the cups and crumble the remaining dough on top as crumbles. Bake the muffins in a preheated oven at 180°C (top/bottom heat) for approximately 30-35 minutes on the middle rack. Let them rest in the pan for approximately 10-15 minutes after removing them. Then, remove the muffins from the pan and place them on a wire rack to cool. I recommend storing them in the refrigerator and removing them just before serving, as this is when they taste best.