Berry muffins with marcarpone and quark cream

Ingredients for 1 servings:

• 250 g flour
• 70 g ground almonds
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 2 eggs
• 125 g sugar
• 80 ml oil (sunflower oil)
• 275 g buttermilk
• 250 g mixed berries (frozen)
• some fat for the mold
• 250 g mascarpone
• 150 g low-fat curd cheese
• 4 tsp jam (e.g. strawberry or blackberry jam)
• possibly sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

special muffins, deliciously filled, makes 12 pieces

Preheat the oven to 180°C (conventional) or 160°C (fan-assisted). Grease the muffin tin and refrigerate. Combine the flour with the almonds, baking powder, and baking soda. Briefly whisk the eggs, then add the sugar, oil, and buttermilk; mix well. Add the berries to the egg mixture, then briefly stir in the flour mixture. Pour the batter into the muffin tins and bake in the center of the oven for about 20-25 minutes. Let the muffins rest in the tins for 5 minutes. Once cooled, cut the tops of the muffins open horizontally. Combine the mascarpone with the quark, jam, and a little sugar (to taste), spread generously over the muffin halves, and place them back together. Garnish with a little cream and some berries.