Quark Muffins with Pickled Plums

Sift flour, baking powder and baking soda well. Soak raisins in apple juice. Stir plums in a baking bowl with the cranberries.

Mix curd, egg, oil, sugar and vanilla sugar with a whisk until smooth. Add sifted flour and mix heartily with a wooden spoon. Fold in raisins, almond kernels and lemon peel well.

Pour the mixture into the muffin tin (leave a small margin, otherwise the mixture will overflow!) and bake in a heated oven at about 180 °C for 25 minutes. After baking, brush the muffins with hot apricot jam or dust with powdered sugar.

Serve:

Place muffin on plate, spread preserved plums evenly all around.

Nutritional value per piece:

259 Kcal – 8 g fat – 6 g egg white – 39 g carbohydrates – 3 bread units – Tip – Easter menu – Suggestion: Easter starter: Savarin of smoked trout

Easter main course: Lamb medallions with olive cap

Easter dessert: Quark muffins with pickled plums

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