Salami & Herb Quark Muffin

Preheat the oven to 160°C (fan). Grease a muffin tin well (without paper liners).

Finely chop the salami, parsley and chives.

In a bowl, combine the flour, baking powder, baking soda, salt and pepper, then stir in the salami and herbs.

In a second bowl, briefly whip the egg, oil, buttermilk and herb quark until frothy.

Add the flour mixture to the quark–buttermilk mixture and fold just until no dry flour remains.

Spoon the batter into the wells and bake the muffins for 20–25 minutes. Let them rest for 5 minutes, release them from the tin and serve warm.