Cheesecake muffins with marzipan and raspberries

Ingredients for 12 servings:

• 100 g butter or margarine
• 2 eggs
• 150 g sugar
• 500 g low-fat curd cheese
• 1 tbsp vanilla pudding powder
• 2 tbsp semolina
• 100 g marzipan paste
• e.g. raspberries, frozen or fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

quick and easy

Preheat oven to 180°C (top and bottom heat). Beat butter, eggs, and sugar until light and fluffy. Drain the low-fat quark well and stir in. Stir the pudding powder and semolina well into the quark mixture. Fill the prepared muffin cases ⅓ full with the batter. Form 12 small balls from the marzipan, flatten slightly, and place one marzipan ball in each muffin case. Pour the rest of the quark mixture evenly over the mixture. Place 1-2 raspberries on each muffin and press in slightly. Bake in the preheated oven for 25-35 minutes (depending on the oven). After baking, open the oven door slightly and let the muffins cool slightly for 15-25 minutes.