Twix Muffin

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

Cut the Twix into small pieces. In a bowl combine the flour, baking powder, baking soda and vanilla sugar and briefly fold in the Twix pieces.

In a second bowl beat the egg, sugar, oil and buttermilk until frothy.

Quickly fold the flour–Twix mixture into the wet ingredients, stirring only until no dry flour remains.

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

Bake the muffins in the preheated oven for 20–25 minutes, until golden brown and a skewer comes out almost clean.

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

Gently melt the couverture. Stir the quark with powdered sugar until smooth, then fold in the melted couverture and mix to a spreadable cream.

Spread the cooled muffins evenly and generously with the cream and, if desired, chill briefly until the glaze sets.