Cheesecake muffins with fruit salad topping

Ingredients for 1 servings:

• 100 g butter, soft
• 150 g sugar
• 500 g low-fat curd cheese
• 2 m.-sized eggs
• 1 pack of vanilla pudding powder, for 500 ml liquid
• 2 tbsp soft wheat semolina
• 75 g chocolate drops, dark
• 600 g fruit (apples, bananas, strawberries and raspberries, mixed) or as desired or seasonal
• 2 tbsp lemon juice, freshly squeezed

Instructions

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

for approx. 12 muffins

First, preheat the oven to 200 degrees Celsius. Mix the butter with the sugar, add the quark and eggs, and beat for 5 minutes until smooth. This is important, otherwise they won’t rise well during baking. Stir in the pudding mix and semolina and fold in the chocolate chips. Prepare a baking pan for 12 muffins or silicone baking cups. I use silicone and rub them with either oil or a little butter. You can be sparing with this, though: the batter usually comes out of silicone easily. Place the cups on a baking sheet and spread the quark mixture in them. I fill the cups about three-quarters full. Place the muffins in the oven. Bake for 30 minutes, but depending on your oven, it might go faster. Let the muffins cool in the oven. I place a wooden spoon between the oven door and let them cool. For the fruit salad, peel, halve, and slice the bananas. Wash, core, peel, and dice the apples. Quarter the strawberries. I like to leave raspberries whole. Mix the fruit with the lemon juice (or a careful amount of concentrate). Serve the muffins with a tablespoon of fruit salad as a topping. Separate them, they’re easy to take along, for example, for a picnic. One muffin has about 240 calories.