Curd muffins with banana and kiwi
10 servings
40 minutes
Cottage cheese muffins with banana and kiwi are a delicate and aromatic treat of European cuisine, combining the freshness of fruits and the softness of cottage cheese dough. The history of such muffins goes back to the traditions of baking with cottage cheese, valued for its texture and benefits. In these muffins, the sweetness of banana harmoniously blends with the tart notes of kiwi, creating a balance of flavor. They are perfect for breakfast or afternoon tea, and their airy structure makes them a light and pleasant dessert. Baked in portions, they retain their natural juiciness thanks to the fruits. Powdered sugar added before serving highlights their tenderness. These muffins are a great option for those who appreciate simplicity in preparation and exquisite taste.
1
Beat the eggs with sugar until frothy.
- Chicken egg: 1 piece
- Sugar: 120 g
2
Mix cottage cheese and softened butter in a separate bowl.
- Curd cheese (tvorog): 150 g
- Butter: 60 g
3
While working with the mixer, add the cream cheese mixture to the whipped eggs. Mix thoroughly.
- Curd cheese (tvorog): 150 g
- Butter: 60 g
4
Add vanillin and baking powder. Mix.
- Vanillin: pinch
- 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: 3 g
- Kiwi: 2 g
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.
