John Myers
Apricot Quark Semolina Muffins
The perfect apricot quark semolina muffins recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 2 Egg yolk
- 2 Protein
- 50 g Butter or sanella
- 500 g Lowfat quark
- 1 packet Custard powder
- 50 g Soft wheat semolina
- 1 packet Dr. Oetker Finesse lemon peel
- 4- 5 kleingeschnittene Pfirsichhälften
- 125 g Sugar
- Beat the egg whites until stiff. In another bowl, stir the egg yolks and 100 grams of the sugar until frothy. In another bowl, stir the butter with the remaining sugar until frothy. Stir in the quark. Mix the pudding powder with the semolina, flour and lemon peel and stir into the butter and quark mixture. Finally fold in the diced peaches.
- Grease the muffin pan and dust it with flour. Spread the dough in the muffin pan and bake in the preheated oven at 180 degrees (convection 160 degrees) for about 35 minutes. Dust the cooled muffins with powdered sugar.
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