White chocolate quark muffins

Ingredients for 1 servings:

• 500 g quark, low-fat
• 2 packets of vanilla sugar
• 125 g sugar
• 3 eggs, separated
• 1 pinch of salt
• 100 g chocolate, white
• 1 pack of pudding powder, vanilla flavor
• some butter-vanilla flavoring or pulp of a vanilla pod

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roughly chop the white chocolate and melt it carefully. You can do this either in the microwave at 600 watts or in a saucepan on the stovetop. Let the chocolate cool briefly. In a bowl, beat the egg whites with a pinch of salt until stiff peaks form, then set aside. Beat the egg yolks with the sugar, vanilla sugar, and vanilla extract or the seeds of a vanilla pod until light and creamy. Gradually add the melted white chocolate and continue beating vigorously. Add the quark and continue beating vigorously. Add the custard powder and beat on the lowest speed until it is well blended. Finally, carefully fold in the stiffly beaten egg whites. Grease muffin cups well and fill with the batter (depending on the size of the cups, you will need either 12 large or 18 small muffins). Place in the preheated oven and bake at 180°C (top/bottom heat) or 165°C (fan oven) for 35-40 minutes. After baking, it’s best to let the muffins cool in the oven to prevent them from shrinking too much. However, these muffins almost always collapse. The muffins are light and airy and have a subtle vanilla flavor. The chocolate makes them quite sweet, so if you don’t like that, you can reduce the sugar!