Bee-Sting Muffin

Preheat the oven to 160°C (fan) and line a muffin tray with paper cases.

For the topping, bring the cream, honey, 20 g sugar and lemon zest to the boil in a saucepan and simmer gently while stirring for 2–3 minutes.

Stir in the sliced almonds and set the topping aside briefly so it thickens a little.

For the filling, mix the quark, vanilla sugar, powdered sugar and rum until smooth.

In a bowl, mix the flour, baking powder and baking soda well.

In another bowl, whisk the egg, the remaining sugar, oil and buttermilk until frothy.

Fold in the flour mixture briefly, only until no dry flour remains visible.

Fill half of the batter into the cases, place 1 teaspoon of quark filling in the center of each and cover with the remaining batter.

Evenly spread the almond-honey topping over the batter.

Bake the muffins for 20–25 minutes until golden brown.

Let the muffins rest for 5 minutes, then remove them from the tray and serve warm or cold.