Quark Poppy Seed Muffin

Preheat the oven to 150 °C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder, salt, cornstarch and lemon zest in a bowl.

In another bowl, beat the eggs, oil, poppy seed mix, sugar and low-fat quark until creamy.

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

Divide the batter evenly among the cases, filling each about two-thirds to three-quarters full.

Bake in the preheated oven for about 20–25 minutes, until the muffins have risen and a skewer comes out with only a few crumbs.

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