Preheat the oven to 200°C, 180°C, gas mark 6. Line a 12 hole muffin tin with paper cases.
In a bowl stir the oats with quark and milk and leave to soak for 5 minutes. Add the oil, egg and sugar, and beat well to mix.
Sift the flour with the baking powder, bicarbonate of soda and the salt onto quark and oat mix.
Scatter the dried fruit on top then quickly fold in. Do not over mix, leave a few pockets of flour – these will disappear when cooked and give a lighter result.
Divide the batter equally among the paper cases in the muffin tin, adding some oats on top to garnish.
Bake for about 20 minutes until risen and golden brown (a skewer inserted into the middle of a muffin should come out clean).
Remove from the oven and allow to cool for 5 minutes in the tin, then cool completely on a wire rack.
Serve split and filled with a little more lemon quark for a deliciously tangy breakfast treat.
*All information included in this recipe has been provided by The Lake District Dairy Co.