Muffins with curd filling

In a large bowl, beat two eggs with granulated sugar and salt. It is better to do this with a mixer at high speed, since well-beaten egg foam affects the final airiness of the dough. Melt the butter to a liquid state and pour into the egg-sugar mixture. Next, add milk. Mix the liquids with a whisk until smooth. After that, add the sifted flour, baking powder and ground nutmeg. With a whisk, knead the dough of medium thickness.

To prepare the filling, put the cottage cheese in a separate bowl, add the remaining egg and powdered sugar. Rub everything together with a spoon until the components are completely mixed.

It is better to use silicone baking dishes. This will make it easier to extract the finished muffins after baking. For greater aesthetics, you can also use paper capsules-baskets, placing them directly in the molds before placing the dough. Using a spoon, distribute the prepared dough into shapes. We fill them by a third, since part of the volume will also be occupied by the filling and the second layer of dough. In addition, muffins rise noticeably in the oven. Put the curd filling on the first layer of dough with a teaspoon. Put some jam on it. It is important that it is thick enough. Spread the remaining dough over the filling.

Preheat the oven to a temperature of 180 degrees. We put the molds on the wire rack and place them on the middle level of the oven. We bake muffins for about thirty to forty minutes. When golden ruddy "caps" rise on the surface of the cupcakes, the products can be taken out. If in doubt about readiness - check with a toothpick. Finished muffins should be allowed to cool completely before serving. For decoration, lightly sprinkle them with powdered sugar.