Cottage Cheese Muffins with Cherry Plum

Simple and delicious pastries – delicate curd muffins with cherry plum. The aromatic cherry plum filling gives soft curd dough muffins a pleasant sourness and a bright, elegant look.

Ingredients

Directions

Combine curd and egg in a bowl. Mix thoroughly by rubbing the curd lumps with a fork.
Add sugar and vanillin. Mix thoroughly again.
Add sour cream.
Add flour and baking powder.
Mix thoroughly. The muffin curd dough should be medium thick and fall off the spoon in a loose lump. Cottage cheese may differ in moisture, so if the dough is thin, add a little more flour and mix.
Wash the cherry plum, dry it, cut into halves and remove the seeds. Lightly grease the muffin tins with vegetable oil. Fill each mold about a third with the curd dough. Put half of cherry plum on top (cut to the dough) and slightly drown in the dough. Send the molds to an oven preheated to 180 degrees for about 25 minutes.
When baking, muffins rise and become lush and golden brown. Cool the finished muffins slightly, remove from the molds and serve.
If desired, sprinkle the muffins with powdered sugar – this will favorably set off the sourness of the cherry plum.

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