Curd muffins are surprisingly tender and juicy. If you don’t like dry muffins, don’t worry - this recipe will definitely not work like this. The two-layer filling of custard and jam, after cooking, becomes similar to a soufflé.
It is necessary
- - 300 ml of milk;
- - 200 g of cottage cheese;
- - 150 g flour;
- - 140 g of sugar;
- - 100 g of peach or apricot jam;
- - 100 g of butter;
- - 4 eggs;
- - 1, 5 tsp baking powder.
Instructions
Step 1
Make a custard by mixing 1 egg, flour and 70 g sugar. Add 150 ml of warmed milk, put the mixture on low heat, cook until thickened, stirring occasionally. The cream is ready, it's time to move on to the test.
Step 2
Mix the softened butter with 70 g of sugar, add 3 eggs, cottage cheese and the rest of the milk, stir. If you have lumpy curd, you can grind it in a blender. Add baking powder to the dough. The dough should be of medium thickness.
Step 3
Lubricate the muffin molds with butter; if you have silicone molds, you don't need to grease them. Place in each dough until halfway through the mold. Put 1 teaspoon of jam on top, followed by a little custard. Cover with a portion of the dough on top. As a result, the mold needs to be filled about 3/4 full, since these muffins do not rise very much during the baking process.
Step 4
Bake the curd muffins at 180 degrees for 30 minutes. Cool the finished muffins, then remove from the molds. You can decorate with powdered sugar.
