Cottage cheese muffins with semolina without flour - what do they look like? Perhaps these are oven-baked syrniki, but only in the form of muffins. Or maybe portioned curd mini casseroles. It's delicious anyway. These pastries can be served for breakfast, lunch, afternoon tea, dinner or as a snack - at any time of the day.
You can fantasize a bit and add sweets to the cupcakes, make their taste more interesting by adding marmalade as a filling, but this is optional.
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Ingredients:
Cottage cheese (dry) - 400 g
Sour cream with 20% fat - 150 g
Chicken egg - 4 pcs.
Sugar - 150 g
Semolina - 100 g
Butter - 50 g
Vanillin - to taste
Baking powder - 2 tsp (no slide)
Marmalade - optional
Powdered sugar - for serving
Step by step recipe:
Step 1 of 10
Prepare your ingredients. It is advisable to take cottage cheese dry, because the tasty ingredients added to it will make the dough quite liquid. The fat content of sour cream can be changed to taste in the same way as the amount of sugar.
Melt the butter, let it cool slightly.
Step 2 of 10
The most time consuming part of the recipe is rub the curd through a sieve. Do this for a smooth and delicate texture in your finished muffins.
Step 3 of 10
And then everything is simple and fast. Add sugar mixed with vanilla to the curd.
Step 4 of 10
Then add eggs and sour cream. Mix everything first with a spoon, and then beat with a whisk. You can ease the process by using a mixer.
Step 5 of 10
It turned out to be a rather liquid mixture. Add semolina and baking powder, mix everything again.
Step 6 of 10
Then pour in the melted and cooled butter. Stir it into the dough.
Step 7 of 10
The dough is thin and smooth. He needs to stand a little (15-20 minutes) for the semolina to swell, making it thicker.
Step 8 of 10
While the dough is "resting", preheat the oven to 180 degrees and prepare small muffin tins. If they are silicone, they do not need to be further processed. Grease metal molds with a non-stick coating with vegetable oil.
Fill the molds with dough 2/3 full. If you decide to use marmalade as a filling, first load the dough halfway, in the center put the marmalade and lightly press it in, and then add the dough, filling the molds still 2/3 volume.
Step 9 of 10
Bake the cottage cheese and semolina muffins in the preheated oven for about 25 minutes. Let the finished baked goods stand in the tins for about 30 minutes, then remove the baked goods from them and let cool on the cooking rack.
Step 10 of 10
Serve the curd muffins lightly sprinkled with icing sugar.
The number of muffins from a given weight of these products depends on the size of the molds, if they are small for muffins, then you get 20 pieces. Of course, this is a lot and they will inevitably stay for tomorrow. Store baked goods in the refrigerator in a closed container. They are just as tasty when cold, although the texture will get a little denser.
Bon Appetit!
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