Preparation
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1For the frosting, heat 100 ml of water in a saucepan and mix the pudding powder with 6 tablespoons of water. When the water boils, immediately remove the pan from the heat and stir in the liquid pudding powder and stir vigorously. Place back on the hot stove for a short moment and continue stirring. Then pour the low-fat quark into a bowl and mix the pudding mixture with powdered sugar and cocoa with a hand mixer. Chill for at least 2 hours.
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2Preheat oven. Put all the ingredients for the dough in a bowl and mix with a hand mixer until a smooth dough is formed. Line the muffin tin with paper cases and distribute the dough evenly in them. Bake the muffins and then let them cool.
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3Fill a piping bag with frosting and distribute evenly over the cakes. Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 25-30 minutes Preparation time: approx. 25 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for the chocolate frosting:
1 pack
Pudding powder (with chocolate flavor)
500 G
Low-fat quark
2 EL
powdered sugar
1 TL
Cocoa powder
Ingredients for the dough:
120 ml
Mazola® germ oil
100 G
Sugar
1 TL
vanilla extract
60 G
Kölln Oat Muesli Fruit No Added Sugar
150 G
Flour
2 TL
baking powder
180 ml
Oat drink
1 prize
Salt
