Chocolate Mint Muffin

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

For the filling, stir quark with 2 tbsp icing sugar, 2–3 drops of peppermint oil and 2 tbsp grated chocolate until smooth.

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

In a second bowl, beat the egg, oil, sugar, 3–5 drops of peppermint oil and the buttermilk until frothy.

Quickly fold in the flour mixture until just a smooth batter forms.

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

Bake the muffins for 20–25 minutes, then let them rest in the tin for 5 minutes before removing and cooling on a wire rack.

Stir icing sugar with 3–4 tbsp water and 3–4 drops of peppermint oil into a smooth glaze.

Dip the cooled muffins into the glaze and immediately sprinkle with the remaining grated chocolate.