Chocolate Muffins with Quark Cream

INGREDIENTS for 3 muffins:

Muffins:

• Milk 60 ml
• Dry baking mix Waffle&Muffin 60 g

Cream:

• Quark 210 g
• Salted caramel with cashew paste BRUNETTA 1.5–2 tsp
• Chocolate with hazelnut paste MULATTA 1.5–2 tsp
• Cashew paste BLONDIE 1.5–2 tsp

Chocolate-covered nuts Dragee for decoration 9 pcs

PREPARATION

1. Add Waffle&Muffin dry mix to milk. Mix with a whisk until smooth.
2. Pour the batter into molds. Place two Dragee nuts inside each muffin.
3. Bake in a preheated oven at 180°C for 15-20 minutes.
4. Make the cream. Divide the quark into three parts. Add one of the pastes to each part and mix. Transfer to a pastry bag or a plastic bag.
5. Spread a little paste on the muffins, creating cream caps. Decorate the top with the same flavor paste used under the cream and chocolate-covered nuts Dragee.

You can eat them right away, or refrigerate to let the cream thicken. Enjoy your meal!