Tender curd muffins
12 servings
50 minutes
Tender cottage cheese muffins are small masterpieces of European cuisine, combining the softness of cottage cheese and the lightness of baked goods. Their history traces back to traditional recipes for baked cottage cheese desserts popular in many countries. The sweetness of sugar, a subtle hint of vanilla, and a light citrus freshness from lemon create a harmonious and balanced flavor in the muffins. The cottage cheese structure adds pleasant moisture to the baked goods, while the golden crust provides an appetizing crunch. They are perfect for morning coffee or cozy tea time and can also be a delightful dessert with berries or honey. These muffins are an excellent choice for those who appreciate simplicity in preparation and exquisite taste.
1
Melt the butter over low heat. Let it cool.
- Butter: 150 g
2
Whisk the eggs. Add a pinch of salt. Gradually add sugar while continuing to whisk. Add vanillin.
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar: 150 g
- Vanillin: 1 g
3
You can take grainy cottage cheese, but then you need to blend it with a blender. Or take soft cheese and just mash it with a potato masher.
- Cottage cheese: 250 g
4
Mix the cottage cheese with the eggs.
5
Add melted cooled butter. Mix well.
6
Take baking soda in a spoon and extinguish it with lemon. Add to the cottage cheese. Mix well.
- Soda: 1 teaspoon
- Lemon: 1 piece
7
Add the sifted flour and mix.
- Wheat flour: 200 g
8
Take muffin (cupcake) molds and brush them with vegetable oil.
9
Fill the forms with cottage cheese to 2/3 of the volume.
10
Bake in a preheated oven at 180 degrees for about 25 minutes.
11
Check the readiness of the muffins with a toothpick. If the batter doesn't stick, the muffins are ready.