Quark Muffins

Ingredients

• 1 Organic lemon
• 2 Eggs
• 70 g coconut palm sugar
• Salt
• 400 g low‑fat quark
• 70 g crème fraîche
• 30 g cornstarch (2 Tbsp)
• 250 g strawberries
• 0.5 packet clear gelatin
• 125 ml apple juice

Instructions

1. 1.

   Rinse the lemon hot, dry it, grate the zest finely, then cut in half and squeeze out the juice.

2. 2.

   Add eggs and 1 Tbsp lemon juice to a mixing bowl. Beat briefly with an electric mixer. Add coconut palm sugar and a pinch of salt, then beat for another 3 minutes until creamy.

3. 3.

   Drain the quark, then add it with crème fraîche and grated lemon zest; mix well. Gradually stir in cornstarch spoonful by spoonful, stirring briefly after each addition.

4. 4.

   Line a 12‑cavity muffin tin with paper liners. Spoon the quark mixture into the cups and smooth the tops with a rubber spatula. Place the tin on the oven rack and bake at 200 °C (180 °C fan, gas level 3) for about 15 minutes on the middle shelf.

5. 5.

   Let the oven cool slightly with only the door ajar. Then transfer the quark muffins in the paper liners to a cooling rack and allow them to cool completely in about 45 minutes.

6. 6.

   Meanwhile wash the strawberries gently, drain, clean, and slice lengthwise into thin wedges.

7. 7.

   Place the gelatin powder in a small saucepan. Whisk in apple juice gradually until smooth, then bring to a boil.

8. 8.

   Spread half of the hot gelatin over the cooled muffins. Top with strawberry slices, drizzle the remaining gelatin over them, and let the fruit set for about 20 minutes.