Vanilla quark muffins with physalis

Ingredients for 1 servings:

• 200 g physalis
• 150 g wheat flour
• 1 packet of baking powder
• 1 pinch of salt
• 150 g sugar
• 1 pack of semolina, classic style, approx. 92 g
• 3 eggs
• 125 g butter, room temperature
• 200 g quark, 40% fat
• 100 g yogurt (vanilla)
• 100 g powdered sugar
• 2 tsp water or lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

very moist muffins

Rinse the physalis and pat dry. Set aside 12 to 15 physalis. Remove the remaining pods from the husks and halve them. Preheat the oven to 160°C (fan). For the batter, combine the flour, baking powder, and salt in a mixing bowl. Add the remaining ingredients and mix with a mixer for about two minutes until a smooth batter forms. Fold in the halved physalis. Pour the batter into the well of a greased muffin tin or one lined with paper baking cups and bake on a wire rack in the preheated oven for about 25 minutes. After baking, let the muffins cool in the tin for about 10 minutes, then remove from the tin and let cool on a wire rack. For the glaze, mix the powdered sugar with water or lemon juice. Sprinkle or spread the glaze over the muffins. Place a physalis on top of each one and let the glaze set. The batter should be enough for 12 muffins. Any leftover batter can be baked in paper baking cups next to the muffin tin.