Cheesecake Muffin

Preheat the oven to 160 °C (fan).

Place muffin liners in a muffin tin and have them ready.

For the batter, beat the eggs, oil, sugar, vanilla sugar and a pinch of salt in a bowl until frothy.

In a second bowl, combine the flour, baking powder and cornstarch.

Quickly fold the flour mixture into the egg mixture until you have just a smooth batter.

For the topping, stir the oil, sugar, egg, quark, vanilla pudding powder, lemon zest and lemon juice until smooth.

Put 1 tablespoon of batter into each liner and spread the quark filling on top.

Bake in the preheated oven for about 25–30 minutes.

Let the muffins rest for 5 minutes, then carefully remove them from the liners.

Briefly warm the apricot jam and brush it over the still-warm muffins.

Allow to cool completely on a wire rack.

Before serving, dust with powdered sugar and decorate with fruit pieces if desired.