Ham and herb cupcakes with quark topping

Ingredients for 1 servings:

• 1 onion(s)
• 75 g cooked ham
• 2 tbsp olive oil
• 5 tbsp freshly chopped herbs
• 200 g flour (wholemeal flour)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 350 g quark
• 4 tbsp milk
• 2 tbsp cheese, grated (Emmental)
• salt and pepper
• 100 g cream cheese

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

12 muffins in cupcake look

Preheat the oven to 180 degrees Celsius. Grease and flour a muffin tin. Peel the onion and finely dice. Finely dice the ham and fry both together in oil in a pan. Mix the flour, baking powder, and baking soda in a bowl. In another bowl, whisk the egg with 150g of quark, milk, and cheese, and season the mixture with salt and pepper. Mix in the onions, ham, and 4 tablespoons of herbs. Then add the quark mixture to the flour mixture and quickly mix everything together, but only until all the ingredients are moistened. Pour the batter about ¾ full into the muffin tin and bake on the middle rack for 20 to 25 minutes. Let rest for about 5 minutes before removing from the tin. For the topping, whisk 200g of quark with cream cheese, 1 tablespoon of herbs, and a pinch each of salt and pepper until creamy. Then spread the cream on the muffins with a spoon. The muffins can now be decorated as desired, for example with herbs or small ham cubes.