Raspberry Quark Muffins

Ingredients

• 2 cups all-purpose flour

• 1 cup sugar

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups fresh or frozen raspberries

• 2 eggs, lightly beaten

• 1 cup Appel Farms Quark

• ½ cup canola oil

• ½ teaspoon vanilla

Instructions

Preheat the oven to 400 degrees. Prepare a muffin tin by spraying with baking spray or lining with cupcake liners.

Wisk together the flour, sugar, baking powder, baking soda, and salt. Add the berries and toss lightly to coat.

Mix the eggs, Quark, oil, and vanilla until well combined.  

Stir the Quark mixture into the flour mixture until just moistened. Do not overmix.

STREUSEL TOPPING

Ingredients

• 1/4 cup all-purpose flour

• 1/4 cup sugar

• ¼ teaspoon ground ginger

• 1/8 teaspoon salt

• 3 tablespoons cold butter, cubed

Instructions

In a small bowl, mix the flour, sugar, ginger, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs.

Divide the muffin batter evenly into the prepared muffin pan. Spoon the streusel topping over each muffin.

Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5-10 minutes before removing from the pan to a wire rack. Best served warm.