Cottage cheese and banana muffins with kiwi
8 servings
50 minutes
Cottage cheese-banana muffins with kiwi are a delicate and airy treat filled with fruity freshness. Italian cuisine is renowned for its ability to turn simple ingredients into culinary masterpieces. In these muffins, the softness of the cottage cheese harmonizes with the rich sweetness of banana, while kiwi adds a light tartness, creating an exquisite balance of flavors. The baking results in a tender texture and a subtle vanilla aroma. These muffins are perfect for a morning breakfast with a cup of aromatic coffee or for a cozy tea time with loved ones. They can be dusted with powdered sugar for an extra touch of sweetness or served with fruit sauce. The simplicity of preparation makes them an excellent option for home baking that delights both adults and children.
1
Beat the eggs with sugar until frothy.
- Sugar: 120 g
- Chicken egg: 2 pieces
2
Mix cottage cheese and softened butter in a separate bowl.
- Curd cheese (tvorog): 150 g
- Butter: 60 g
3
While continuously mixing, add the cheese-cream mixture to the whipped eggs. Mix thoroughly.
- Curd cheese (tvorog): 150 g
- Butter: 60 g
4
Add vanillin and baking powder. Mix.
- Vanillin: to taste
- Baking powder (raising agent): 1 teaspoon
5
Add flour. Knead the dough with a mixer.
- Wheat flour: 120 g
6
Peel the banana and kiwi. Cut into small cubes. Add to the mixture and stir.
- Bananas: 1 piece
- Kiwi: to taste
7
Place the dough in molds greased with vegetable oil or lined with parchment. I got 10 pieces.
8
Bake in a preheated oven at 190 degrees for about 30–35 minutes. Check readiness with a toothpick.
