Curd muffins with dried fruits
9 servings
50 minutes
Cottage cheese muffins with dried fruits are a delicate and aromatic treat from Russian culinary tradition. Their roots go back to ancient times when cottage cheese was the basis of many desserts due to its nutritional value and soft texture. In this recipe, the airy dough is enriched with raisins, prunes, and apricots, creating a sweet, slightly spicy flavor with subtle fruity notes. Cinnamon adds a warm aroma while the lightness of the dough is ensured by whipped egg whites. These muffins are perfect for morning tea or cozy family evenings. They can be served with honey, sour cream, or nuts to enhance the richness of flavor. They are not only tasty but also healthy as cottage cheese is rich in calcium and protein while dried fruits are natural energy sources.
1
Separate the egg yolks from the whites.
- Chicken egg (large): 2 pieces
2
Pass the cottage cheese through a sieve, mix it with egg yolks, sugar, and melted butter.
- Soft curd cheese: 200 g
- Chicken egg (large): 2 pieces
- Unrefined (raw) cane sugar: 80 g
- Unsalted butter: 100 g
3
Sift the flour mixed with baking powder and cinnamon into the cottage cheese mixture, add chopped prunes, dried apricots, and soaked dried raisins. Mix well.
- Wholegrain flour: 150 g
- Baking powder: 3 g
- Ground cinnamon: 2 g
- Dried prunes: 25 g
- Dried apricots: 25 g
- Seedless raisins: 35 g
4
Whip the egg whites separately (to soft peaks) with salt and gently fold them into the batter.
- Salt: 1 g
- Chicken egg (large): 2 pieces
5
While the oven heats up to 180 degrees, fill the silicone molds with batter about three-quarters full.
6
Bake the muffins for 35–38 minutes, let them cool in the slightly open oven, and carefully remove them from the molds.