Cottage Cheese Muffins with Berries, Chocolate and Nuts
by Editorial Staff
Delicate and delicious cottage cheese pastries that always turn out.
Cook: 40 mins
Servings: 12
Ingredients
- Curd 9% – 200 g
- Butter (softened) – 100 g
- Flour – 180 g
- Sugar – 160 g
- Eggs (large) – 2 pcs.
- Salt – 0.5 teaspoon
- Vanillin – 1.5 g
- Baking powder – 10 g
* - For the filling (optional):
- Frozen black currant berries (or other berries) – to taste
- Chocolate to taste
- Hazelnuts (or any other nuts) – to taste
Directions
- Using a mixer, combine the softened butter, sugar, salt and vanillin (beat for 3 minutes).
- Add cottage cheese and mix until smooth. It is better to take fatty cottage cheese.
- Add eggs, beat well again.
- Combine flour with baking powder and sift to the rest of the ingredients, stirring with a mixer or spatula. It is better to add flour in parts, since it may take less or more, depending on the moisture content of the curd and the size of the eggs.
- Knead the dough (thick enough).
- We turn on the oven and heat up to 180 degrees.
Put paper capsules in the cells of the cupcake mold or take a silicone mold. Place some of the dough into muffin tins. We put additives (I have frozen black currants, chocolate and hazelnuts). - We close the filling with dough, filling the forms by 2/3, since the dough rises well during baking. Top I sprinkled with almond petals.
- We bake the stuffed curd cakes at 180 degrees for 25-30 minutes. You can bake in one large cake pan, but then the baking time needs to be increased slightly.
- You can decorate the muffins with powdered sugar after baking.
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