Muffins with cottage cheese and raisins
0
1631
Kitchen
American
Calorie content
305.9 kcal
Portions
8 port.
Cooking time
35 minutes
Proteins *
7.9 gr.
Fats *
5.8 gr.
Carbohydrates*
67.6 gr.
Baking lovers will appreciate these muffins. They are tender, crumbly, porous, with a ruddy crust and juicy raisins in the middle. Cottage cheese in the dough gives a recognizable sour-milk sourness, for which curd pastries have gained many fans. To make the muffins really airy, you need to knead the dough with high quality. For this, it is convenient to use a powerful mixer, blender or food processor with attachments.
Ingredients
Cooking process
The oil must be removed from the refrigerator in advance so that it has time to soften well by the time the dough is prepared. Raisins also need to be processed before use: we thoroughly rinse it, sort it out of accidental impurities and fill it with warm water for ten minutes. After that we drain the water, and dry the dried fruits on a paper towel.
Preheat the oven in advance to a temperature of 180 degrees. Place the tins with the dough on the wire rack and place them on the middle rack of the hot oven. Baking time is approximately thirty-five minutes. To make sure it's done, we pierce one of the muffins with a toothpick. If it came out dry, without residues of raw dough, then the products can be taken out.
Remove the muffins from the molds and let them cool completely. To decorate, sprinkle the surface with sifted powdered sugar. It is noteworthy that muffins become the most delicious on the second day after baking (provided they are stored in an airtight container). The crumb has time to completely stabilize, becoming less moist and more crumbly, elastic. A great reason to make these muffins in the evening for breakfast!
Bon Appetit!