Quark-cinnamon muffins

Ingredients for 1 servings:

• 75 g waffles, thin Belgian butter waffles
• 500 g quark, 20% fat
• 100 g sugar
• 1 packet of vanilla sugar
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 100 g semolina (durum wheat semolina)
• 2 eggs (size: M)
• 190 g butter, melted
• 100 g jam, cherry
• 25 g waffles, thin Belgian butter waffles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with cherry jam

Place the 75g waffles in a freezer bag, seal the bag, finely crumble the waffles with a rolling pin, and set aside. Place the quark in a 3-liter sealable bowl. Mix the sugar, vanilla sugar, cinnamon, and baking powder and add to the quark. Add the semolina, eggs, and butter. Close the bowl tightly and shake vigorously several times. Then stir everything well again with a whisk. Line a muffin tin with baking cups and sprinkle with waffle crumbs. Pour the batter into the batter and smooth it down. Bake at 180°C for about 25 minutes. Let the muffins stand in the tin for 10 minutes, then remove from the tin and let cool on a wire rack. For the topping, bring the jam to a boil in a small saucepan while stirring continuously. Spread it over the muffins and let it dry. Cut the 25g waffles into pieces and place them in the muffins.