Strawberry Cheese Muffins

Ingredients

• 250 g low‑fat quark
• 250 g cream cheese
• 3 eggs
• 125 g heavy cream
• 125 g raw cane sugar
• 1 tsp vanilla powder
• 1 tsp organic lemon zest
• a pinch salt
• 45 g cornstarch
• 150 g Strawberries
• 1 tsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Whisk the well‑drained quark, cream cheese, eggs, cream, sugar, vanilla, lemon zest and salt until smooth. Stir in 40 g of cornstarch. Line muffin tin depressions with paper liners and fill half of each cavity with batter.

2. 2.

   Clean, rinse, pat dry, dice strawberries and dust them with remaining cornstarch. Spoon about two‑thirds of the strawberries onto the batter, then top with the rest of the batter. Garnish with remaining strawberries. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes. The muffins should not brown too much; cover with parchment paper if needed.

3. 3.

   Remove from oven, let cool slightly, release from the tin and set on a cooling rack. Dust with powdered sugar before serving.