These quick and zesty lemon muffins will fill the home kitchen with the anticipation of the first buds of spring.

They are simple treat that are a perfect companion to evening tea or to have for a surprise visitor. Go ahead and give them a try!

1 lemon

227 g plain flour

170 g caster sugar

1 tsp vanilla sugar

2 tsp baking powder

150 g butter

200 g lemon quark

3 eggs


Thoroughly wash the lemon, then zest and cut it in half. Squeeze the juice from one half and set aside. Mix together the dry ingredients. Melt the butter and add the quark, lemon zest and juice. Beat in the eggs, one at a time. Gently but thoroughly stir into the dry ingredients. Fill the cups in a muffin tin with the batter, then bake in a 200 °C oven for about 15 to 20 minutes, depending on the strength of your oven.