Quark-nut muffins with brittle topping

Ingredients for 12 servings:

• 40 g butter
• 120 g cornflakes (optional with honey)
• 2 cans of mandarin oranges (together approx. 400 g drained weight)
• 2 eggs
• 170 g brown sugar
• 200 g double cream cheese
• 250 g low-fat curd cheese
• 2 tbsp cornstarch
• 100 g hazelnuts, ground
• 75 g hazelnuts (flakes)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick to make and very tasty, even the next day no loss of taste

Line the wells of a 12-hole muffin tin with paper baking cups. Finely crumble the cornflakes and stir them into the melted butter. Spoon the mixture into the bottoms of the cups and press them down firmly with a spoon. Preheat the oven to 170°C (top and bottom heat), or 150°C (fan oven). Drain the mandarins thoroughly. Beat the eggs and 75g of sugar until frothy. Mix together the cream cheese, quark, cornstarch, and ground nuts. Pour the mixture into the egg custard, then carefully fold in half of the mandarins. Divide the mixture evenly among the cups. Bake the tarts for about 30 minutes until golden brown. Remove the muffins from the tin and let them cool on a wire rack. Distribute the remaining mandarins among the tarts. Melt the remaining brown sugar in a saucepan until golden brown, then stir in the hazelnut flakes. Spread the brittle among the muffins. Instead of homemade brittle, you can also sprinkle store-bought hazelnut brittle over the muffins before serving.