Curd muffins from semolina
8 servings
80 minutes
Cottage cheese muffins made from semolina are a refined dessert that combines the tenderness of cottage cheese, the sweetness of raisins, and the delicate exoticism of coconut flakes. This recipe draws inspiration from European cuisine, where semolina is often used to create airy and soft baked goods. The muffins have a pleasant aroma of vanilla and rum, while a light hint of ginger adds a piquant touch. The main feature is brushing the hot muffins with apple jam, which preserves their amazing softness. They are perfect for morning coffee, cozy tea time, or festive tables. The excellent combination of textures and flavors makes this dessert not only delicious but also memorable.
1
Put cottage cheese in a bowl. Add quail eggs. Mix thoroughly to avoid lumps.
- Curd cheese (tvorog): 1.5 glass
- Quail egg: 10 pieces
2
Add vanilla sugar, sugar, semolina, and raisins. Mix again.
- Vanilla sugar: 1.5 teaspoon
- Sugar: 3 teaspoons
- Semolina: 3 tablespoons
- Raisins: 4 tablespoons
3
Let it sit for 20-30 minutes for the semolina to swell.
4
Add coconut flakes, a few drops of flavoring, and a pinch of ginger to taste. Mix well.
- Desiccated coconut: 0.5 tablespoon
- Rum flavouring (extract): to taste
- Ground ginger: to taste
5
Grease the muffin molds with oil (if they are not silicone), spoon the batter into the molds.
6
Bake in a preheated oven at 200 degrees for about 30 minutes (check readiness with a wooden stick).
7
Brush the ready muffins with apple jam while they are hot. This way they will stay soft longer.
- Apple jam: 1 tablespoon
