Muffins with Cottage Cheese and Currants
by Editorial Staff
Curd dough muffins are juicy and tender. And current gives a pleasant aroma and slight sourness.
Cook: 50 minutes
Servings: 4
Ingredients
- Cottage cheese – 300 g
- Currants (fresh or defrosted) – 100-200 g (to taste)
- Eggs – 2-3 pcs. (depending on size)
- Sugar – 0.5-1 glass (to taste)
- Soda – 0.5 teaspoon
- Flour – 1 cup (150 g)
- Starch (for berries) – 1-2 teaspoon
- Butter or vegetable oil – for lubricating molds
- Powdered sugar (for decoration) – to taste
Directions
- Mix cottage cheese with sugar and eggs. Grind until smooth. Add flour and baking soda, stir.
- Wash fresh berries. (Frozen – defrost.)) Dip the currants in starch – so the berries will not let the juice out when baking.
- You can add currants to muffins in different ways. If the dough is not very thick (for example, if there were large eggs or wet cottage cheese), you can simply pour the berries into the dough and mix with the rest of the ingredients. If the dough turns out to be dense, you can first put part of the dough in the molds, then pour the berries and cover them with the remaining dough.
- Turn on (preheat) the oven. Fill the oiled cupcake tins almost to the top with the dough.
- Place the tins in the oven at about a third from the top of the oven. To distribute the heat more evenly, you can place an empty baking sheet in the lower third. Bake curd muffins at 180-200 degrees for about 20-30 minutes, until golden brown.
- When serving, sprinkle the muffins with cottage cheese with powdered sugar.
Bon Appetit!
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