Oven cottage cheese muffins
0
1915
Kitchen
American
Calorie content
285.2 kcal
Portions
12 port.
Cooking time
30 minutes.
Proteins *
7.9 gr.
Fats *
9.4 gr.
Carbohydrates*
67.6 gr.
Cottage cheese in combination with butter in the dough always gives a delicate crumbly texture. This technique is perfect for muffins. These small muffins simply melt in your mouth, leaving behind a creamy aftertaste. The ideal companion for curd dough, of course, will be raisins. Do not forget to pre-soak this dried fruit in water so that it becomes moist and fully reveals its taste during baking.
Ingredients
Cooking process
Soak the raisins before making the dough. To do this, we sort it out, rinse it thoroughly, fill it with warm water and set it aside. Break the eggs into a wide bowl and beat with a mixer at high speed. Then pour granulated sugar, vanillin, salt to the egg foam and beat again until the sugar crystals dissolve.
Put the cottage cheese in the egg-sugar mixture. Melt the butter until liquid and pour over the curd. Mix everything together with a mixer, starting to work at low speed and gradually increasing the speed. When the mass becomes pasty, stop beating and add the pre-sifted flour along with baking powder. Stir so that all the flour lumps disperse. You should get a plastic dough of medium density.
For baking muffins, it is most convenient to use silicone molds. Oil lubrication is not required in this case. If the molds are from a different material, coat them with a small amount of vegetable oil. We lay out the dough in tins, filling them by three quarters of the volume. When baking, the dough will rise and form a “cap” on the surface.
We put the tins with the dough on the wire rack and set it to the middle level of the oven preheated to 180 degrees. We bake muffins for twenty five to thirty minutes. We check the readiness with a toothpick by sticking it into the middle of one of the cupcakes. If the stick came out dry, without traces of damp dough, then the products are ready. We take them out of the oven, let cool slightly. Then we release from the forms and completely cool on the wire rack. If the muffins are left to cool in the tins, the crust will become moist from condensation.
Bon Appetit!