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### **Instructions:**
1. **Preheat & Prep:**
– Preheat your oven to **350°F (180°C)**.
– Line a muffin tin with paper liners or grease it lightly.
2. **Mix the Ingredients:**
– In a bowl, mix **quark, vanilla pudding powder, sugar, egg, baking powder, and vanilla extract** until smooth.
– The batter will be slightly thick and creamy.
3. **Fill the Muffin Cups:**
– Spoon the batter evenly into the muffin liners, filling each about **¾ full**.
4. **Bake to Perfection:**
– Bake for **15-20 minutes**, or until the tops are lightly golden and firm to the touch.
5. **Cool & Enjoy:**
– Let them cool for a few minutes before serving.
– Enjoy warm or chilled—both ways are delicious!
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## **Tasty Variations:**
⭐ **Chocolate Delight** – Add a handful of chocolate chips to the batter.
⭐ **Fruity Twist** – Mix in **blueberries, raspberries, or diced apples** for natural sweetness.
⭐ **Nutty Crunch** – Top with **chopped almonds or hazelnuts** before baking.
⭐ **Zesty Flavor** – Add a bit of **lemon zest** for a fresh, citrusy kick.
These **quark and vanilla pudding muffins** are the **perfect mix of creamy and fluffy**, and they take no time at all to make. Try them out, and let me know your favorite variation!
Would you like a **sugar-free** or **gluten-free** version of this recipe? 😊
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