Cheesecake muffins with dark chocolate

Ingredients for 1 servings:

• 120 g butter
• 300 g sugar
• 4 eggs
• 1 kg low-fat curd cheese
• 1 pack of pudding powder (vanilla pudding powder)
• ¼ tsp baking powder
• ½ tsp lemon zest, grated
• 2 tbsp semolina, as needed, for sprinkling
• Fat, for the molds
• 125 g chocolate, dark
• possibly powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

quick and incredibly tasty

Preheat the oven (top/bottom heat 180°C, fan/convection 160°C). Drain the quark well. Cream the butter and sugar until fluffy. Beat in the eggs one at a time. Stir the quark, pudding powder, baking powder, and lemon zest into the mixture. If using a muffin tray, grease it and sprinkle with semolina. Otherwise, fill the batter directly into paper muffin cups and bake on the middle rack for about 25-30 minutes. Remove the muffins from the oven and let them cool slightly. Roughly chop the chocolate and melt it in a hot water bath. Transfer to a piping bag fitted with a fine-hole nozzle and decorate the muffins with fine chocolate lines. Dust with powdered sugar before serving, if desired. Per piece: carbs 37g, fat 5g, protein 13g