Wholemeal Muffins with Cocoa and Curd Cheese

For the whole wheat muffins with cocoa and curd, place the paper cups in a muffin tray. Knead the shortcrust pastry from the given ingredients.

Pour about 2/3 of it into the muffin cups and flatten. Preheat oven to 175°C top and bottom heat. Beat the eggs until frothy.

Add sugar and melted butter. Stir in curd, lemon zest and vanilla pudding powder. Using a spoon, spread the curd mixture evenly over the shortbread bottoms.

Pluck the remaining shortbread into small pieces and place on top of the curd mixture. Bake the whole wheat muffins with cocoa and curd for about 25 minutes.

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