Tomato and Herb Quark Muffin

Preheat the oven to 160°C fan and prepare a muffin tin without paper liners.

Finely chop the tomatoes, parsley and chives.

In a bowl, mix the flour, baking powder, baking soda, salt and pepper, then stir in the chopped herbs and tomatoes.

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

Add the flour mixture to the quark mixture and fold in only until a batter has just formed.

Fill the batter into the cups and bake the muffins for 20–25 minutes, let them rest for 5 minutes, remove them from the tin and serve warm.