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Muffins with cottage cheese
These cheesecake muffins are our favourite afternoon treat, which we sometimes enjoy with a good cup of coffee. There's nothing like serving them warm and fresh from the oven, when the curd is still slightly warm and the muffins smell lovely. It's a quick and easy recipe with a hint of vanilla and lemon flavour that you can always make without fail if you follow the procedure below.
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Ingredients
number of servings
12
- 220 g Smooth flour
- 180 g Semolina sugar
- 1 bal baking powder
- 1 bal vanilla sugar
- Juice and zest of one lemon
- 4 pcs egg
- 220 g Semi-skimmed cottage cheese
- 100 ml Oils
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Directions
35 min.
1. Step
Start by preheating the oven to 180 degrees and preparing a muffin tin with paper cups to keep the batter from sticking. In a large bowl, mix together the flour, sugar, baking powder and vanilla sugar.
2. Step
In another bowl, whisk the eggs, add the lemon juice, zest and cottage cheese.
3. Step
Then gradually add the egg and cottage cheese mixture to the dry ingredients - if you added them all at once, the batter might be heavy and the muffins wouldn't turn out as fluffy as they should be.
4. Step
Finally, gently stir in the oil. It is important that you really only mix the dough lightly, do not whisk it.
5. Step
Now you can fill the muffin cups to 3/4 of the height and bake for about 20 minutes or until golden brown. The recipe is perfect even for those who are not proficient in the kitchen, because the preparation is quick and easy, and the result is always great. Enjoy!
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