Curd muffins with berries

The first step is to prepare the berries. They need to be sorted out, rinsed and dried - excess moisture in the dough is not needed. If frozen raw materials are used, then preliminary defrosting is not required, since in the thawed state the delicate berries will be crushed at the stage of mixing with the dough.

Put soft butter in a bowl, break an egg, add granulated sugar and vanilla sugar. Mix all the components with a mixer until you get a homogeneous creamy mass. Then add cottage cheese, lemon zest, salt and cinnamon. We continue to beat with a mixer, again achieving uniformity. Lastly, sift the flour along with baking powder and pour over the curd mass. Knead the dough, which is quite thick in consistency. If you run a spoon over the surface of the dough, a clear mark will remain. Pour the prepared berries onto the dough and mix gently, trying not to crush them and at the same time distribute them evenly throughout the mass.

Grease the baking dish with vegetable oil. If the mold is silicone, then you do not need to lubricate it. You can also use paper capsules-baskets, placing them in any shape. In such "wrappers" ready-made muffins look very attractive and have a complete look. We lay out the prepared dough in the molds, filling it to three quarters of their height - we leave a little space for the dough to rise.

Preheat the oven to a temperature of 180 degrees. Place the molds with the dough on the wire rack and place them on the middle level of the already hot oven. We bake the muffins for thirty to thirty-five minutes, until they are well browned. We take the finished muffins out of the oven, cool a little right in the mold, and then remove them onto a serving plate. Let the muffins cool completely and serve them to the table.