Mixed Berry Muffin 2

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

Mix the flour, baking powder and baking soda in a bowl and briefly fold in the mixed berries.

In a second bowl, whisk together the eggs, oil, sugar, vanilla sugar, pre-cooked vanilla pudding, quark and milk until frothy.

Add the flour-berry mixture to the quark mixture and gently fold in just until no dry flour remains.

Spoon the batter into the cases, filling them about two-thirds full.

Bake the muffins for 20–25 minutes until golden and a skewer comes out almost dry.

Let the muffins rest in the tin for 5 minutes, then remove and cool completely on a wire rack.

Decorate as desired and serve.