Today we will tell you how to prepare soft cupcakes with cottage cheese. Such baking perfectly suits as a hearty snack for a mid-morning snack, and also decorates any festive tea-drinking.
The recipe for muffins with cottage cheese
Ingredients:
- butter - 150 g;
- cottage cheese - 200 g;
- egg - 3 pieces;
- flour - 150 g;
- cinnamon ground - pinch;
- nuts, dried fruits - if desired;
- sugar - 150 g;
- baking powder - 1 teaspoon;
- vegetable oil - 1 tbsp. a spoon.
Preparation
In a dipper, on a small fire, melt the necessary amount of butter. In a deep bowl, break the eggs, pour in the sugar and whisk to a lush state. Then add a pack of cottage cheese, pour the melted butter and throw the baking powder. How to mix everything, and gradually introduce sifted flour. At the very end, add ground cinnamon, chopped nuts or chopped dried fruits at will. Ready-made dough should resemble thick consistency of sour cream. We bake muffins with curd in silicone molds or ordinary metal, having smeared them with oil. Fill the molds with a half-dough and send the blanks for 35 minutes to a preheated oven.
Cupcakes from cottage cheese with dried apricots in the oven
Ingredients:
- cottage cheese - 300 g;
- corn flour - 3 tbsp. spoons;
- Oatmeal flour - 2 tbsp. spoons;
- soda - pinch;
- egg - 1 piece;
- dried apricots - 50 g;
- Vanillin - to taste;
- water 50 ml;
- powdered sugar .
Preparation
Beat curd with a blender with water until smooth. Then add the egg, pour the powdered sugar and vanillin. After that, we gradually introduce oatmeal and corn flour. Dried apricots, crushed and added to the curd mass. We spread the dough into silicone molds and bake cakes with cottage cheese for 30 minutes at a temperature of 180 degrees.
Cupcakes from cottage cheese in a multivariate
Ingredients:
- fat cottage cheese - 125 g;
- sour cream - 50 ml;
- flour - 7 tbsp. spoons;
- sugar - 100 g;
- Vanillin - to taste;
- butter - 75 g;
- raisins - a handful;
- baking powder - pinch.
Preparation
Cottage cheese we put in a bowl, we add sour cream and we rub to uniformity by a fork or we grind through a sieve. In a separate deep bowl, whip the blender with a soft butter, gradually adding sugar and vanillin. Next, we put cottage cheese, introduce eggs and continue whipping, until the mass becomes a homogeneous consistency. After that, pour the flour, baking powder and mix a thick enough dough. At the very end we throw washed and dried raisins. Now we take the metal molds, put a piece of paper on each bottom and fill it with half a test. We send the blanks to the multivark, close the lid of the appliance and leave the muffins with cottage cheese and sour cream to bake until ready, selecting the "Baking" mode for 45 minutes. After the sound signal, putting on hands grips, carefully take out the baking, cool, remove from the molds and sprinkle with powdered sugar.
Cupcakes with pumpkin and cottage cheese
Ingredients:
- kefir - 1 item;
- sugar - 2 items;
- corn flour - 3 tbsp. spoons;
- pumpkin - 200 g;
- egg - 3 pieces;
- cottage cheese - 100 g;
- vegetable oil - 0,5 items;
- soda - 1 teaspoon.
Preparation
Pumpkin is processed and baked in the oven for 20 minutes at a temperature of 180 degrees. Then crush it with a crust into a smoothie. Eggs break into a bowl, pour sugar and whisk thoroughly with a mixer until a lush foam. Next, throw vanillin and a pinch of salt. All the ingredients are well mixed, pour in butter, kefir and add the cottage cheese. We bring the dough to homogeneity, and then we introduce a cooled pumpkin puree and pour corn flour. We spread the dough on the molds and bake the cakes for 30 minutes at a temperature of 180 degrees.