Cheesecake muffins

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 egg(s)
• 250 g flour
• 1 tsp, leveled baking powder
• 500 g low-fat curd cheese
• 150 g sugar
• 150 g butter, melted
• 2 eggs
• 1 packet of vanilla pudding powder for cooking

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for 12 pieces

Preheat the oven to 180°C (top/bottom heat) and line a 12-hole muffin tin with large, tall tulip-shaped paper baking cups. For the batter, cream the butter and sugar together for about 1 minute until light and fluffy. Beat in the egg thoroughly, then add the flour and baking powder. Briefly knead everything into a coarse crumb dough. For each case, roll about 20g of dough into a ball. Place it in the paper baking cup and press it flat with your fingers to form the base. Repeat with the other cases. For the filling, mix the low-fat quark and sugar until smooth. Pour in the melted butter while stirring, then mix everything again until smooth. Add the eggs one at a time and mix in. Finally, add the vanilla pudding powder and mix everything until smooth. Divide the filling evenly among the paper baking cups, then crumble the rest of the shortcrust pastry on top. Bake the muffins in the preheated oven on the middle rack for about 25-30 minutes. Remove from the oven and let them rest in the baking pan for a few minutes. Then remove the muffins from the pan and place them on a wire rack to cool.