John Myers
Ingredients for 1 servings:
- 125 g butter, soft
- 125 g sugar
- 1 egg(s)
- 250 g flour
- 1 tsp baking powder
- 500 g low-fat curd cheese
- 150 g sugar
- 150 g butter, melted
- 2 eggs
- 1 packet of vanilla pudding powder
- n. B. Flour for the crumble mixture
- Grease for the pan or paper muffin cups
- Powdered sugar for sprinkling
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Preheat the oven to 180 degrees Celsius (top/bottom heat). Grease a muffin tin or line it with muffin cases. For the batter, cream the softened butter with the sugar until light and fluffy. Stir in the egg. Mix the flour and baking powder and fold into the batter. Knead all ingredients until a smooth dough forms. Wrap in foil and chill for about 30 minutes. For the filling, cream the low-fat quark with the sugar until creamy. Stir in the melted butter and beat in the eggs. Finally, fold in the custard powder. For the muffin base, take small portions of the shortcrust pastry and press them into the muffin tins. Fill with the quark mixture. Continue until all the quark mixture is used up. You should still have some shortcrust pastry left over. Use the remaining batter to make the crumble. To do this, rub the dough with a little flour between your fingers until crumbly, then cover the muffins with it. Bake in the preheated oven for 25-30 minutes. Let cool. Then sprinkle with powdered sugar.
Facebook Comments