Curd muffins with ricotta and poppy seeds

12 servings

45 minutes

Cottage cheese muffins with ricotta and poppy seeds are a delicate Italian treat that combines the airy texture of ricotta with the soft tang of cottage cheese. The addition of poppy seeds gives the baked goods a light nutty note, while semolina makes the dough even silkier. This recipe hails from sunny Italy, where ricotta is an important element of culinary traditions. The muffins are perfect for a morning breakfast with a cup of aromatic coffee or as a light dessert for tea. Their sweetness is balanced, and the tender dough literally melts in your mouth, leaving a pleasant vanilla aftertaste. These muffins are good both warm and chilled, and their simplicity in preparation makes them an excellent choice for cozy home gatherings.

Energy value per serving

• Calories: 140.3
• Proteins: 10.1g
• Fats: 6.6g
• Carbohydrates: 10.3g

Ingredients

• Cottage cheese: 400 g
• Ricotta cheese: 200 g
• Chicken egg: 2 pc
• Semolina: 4 tbsp
• Sugar: 50 g
• Poppy: 40 g
• Vanillin: to taste
• Salt: pinch

Cooking steps

1. Pour boiling water over the poppy seeds and let it sit for 15 minutes. Then drain the water and dry the poppy seeds.

   Required ingredients:

   • Poppy: 40 g

2. Mash the cottage cheese with a fork, add ricotta, 2 eggs, sugar, vanillin, and a pinch of salt. Mix the mixture well until smooth.

   Required ingredients:

   • Cottage cheese: 400 g
   • Ricotta cheese: 200 g
   • Chicken egg: 2 pieces
   • Sugar: 50 g
   • Vanillin:  to taste
   • Salt:  pinch

3. Add semolina to the dough and mix well.

   Required ingredients:

   • Semolina: 4 tablespoons

4. Next, add poppy seeds to the mixture and mix well.

   Required ingredients:

   • Poppy: 40 g

5. Place the dough in the muffin pan.

6. Bake for 30 minutes at 180 degrees.