Alex's organic flourless semolina and cherry muffins

Ingredients for 1 servings:

• 3 eggs, size L, organic
• 125 g organic cane sugar
• 300 g wheat semolina, fine
• 1 tbsp vanilla sugar
• 1 tbsp baking powder
• 250 g low-fat quark, organic
• 200 g yogurt, Greek
• 190 g cherry(s), organic, drained, from the jar
• 1 tbsp almond syrup
• 1 tbsp white rum
• 1 tbsp liqueur (Lillet red)
• 125 g butter, room temperature

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Grease muffin tins or place paper bags in the muffin tins and preheat oven. Separate the eggs and beat the egg whites until stiff. Beat the softened butter, egg yolks, sugar, and vanilla sugar until smooth. If you like it extra sweet, use more sugar. Add the semolina and baking powder, as well as the almond syrup, Lillet, rum, curd cheese, and yogurt, and mix until smooth. Finally, fold in the stiff egg whites and cherries. Divide the mixture among the 16 muffin cups and place in the oven. Decorate as desired, e.g., with almond flakes, coconut flakes, etc. I left the muffins plain. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes.