Today I have Easter cottage cheese muffins V silicone molds which are baked in the oven. This great recipe for those who don’t have time to tinker with Easter cakes, but want to bake something for the holiday. It won’t take you much time to prepare, and they bake in about 30 minutes.
I showed you the recipe for Easter cottage cheese cupcakes with a photo to make all the processes even more clear. Believe me, even a novice housewife can repeat everything without difficulty.
I also use silicone and paper molds, but you can take any, it’s at your discretion. Take any size and type of molds, because they can be made not only in the form of cupcakes, but also in one large one.
I use candied fruits as a filling, and if you don’t have them, use raisins, dates, dried apricots or something else. You can make assorted dishes and throw them in different variants fillings. I really liked the recipe for Easter cheesecake and I will definitely bake them again, but next time you can leave it out or make a chocolate icing.
I have come across this recipe for curd muffins in silicone molds relatively recently, but I have already liked them, because they come out tender and soft, and often curd pastries, may not be very successful and rubbery, but not in this case. Additionally, I advise you to look at the recipe for a cupcake for Easter, which I made with sour cream and I also really liked its taste.
Ingredients:
- Cottage cheese – 130 g
- Butter – 75 g
- Sugar – 150 g
- Salt - a pinch
- Chicken eggs – 2 pcs.
- Flour – 150 g
- Baking powder – 1 tsp
- Candied fruits - to taste
- Egg white – 1 pc.
- Powdered sugar – 100 g
- Lemon juice – 3 drops
Easter cupcake with candied fruits
So, to make a cottage cheese cake for Easter, I first knead the dough. I grind the cottage cheese through a sieve into a bowl, but if you have it already homogeneous, then there is no need to grind it. Then I add sugar and soft butter. Then I add salt and beat in the eggs.
I beat all this with a mixer at the lowest speed until smooth. Then add flour and baking powder. It can be poured not in parts, but all at once in the required amount.
I mix it all and get a very soft curd dough, without lumps.
Now, to make the recipe for cottage cheese cake for Easter even more delicious, I add candied fruits or any other dried fruits to your taste.
As a result, the dough turned out to be of medium consistency, that is, not liquid and not very thick. It should not drip off the spoon.
I make muffins with cottage cheese in silicone and iron molds. But I make sure to insert paper ones into the iron ones, then you don’t need to lubricate anything and they come out without difficulty. Next, I fill these molds with dough and you can bake them in a preheated oven, at 180 degrees, for 30 - 35 minutes.
5 minutes before it’s ready, I make the white glaze. Pour powdered sugar into a deep bowl and add one egg white, as well as a couple of drops of lemon juice.
Baking with cottage cheese very popular, for which I honestly can’t find an explanation. But you can find it on the Internet great amount recipes with it. These can be cupcakes in molds and in large forms, pies with cottage cheese and cottage cheese casseroles. All these recipes are on the “I Love to Cook” website; below there will be a cool selection of the best of them.
Cottage cheese of any fat content, from zero to 18%, is used in baking.
For baking cupcakes in tins Both iron and silicone molds are suitable. It is more convenient to work with the latter, because baked goods come out of the silicone mold easily, and there is no need to lubricate the silicone with oil.
How to prepare dough for cottage cheese muffins
Place the required amount of cottage cheese in a large container. If you don’t have a kitchen scale at home, then you can use a pack of cottage cheese as a guide; if it contains 200 grams, then feel free to take one half of the pack.
Place the cottage cheese in a deep container and crush it into grains with a spoon. Place shelled chicken eggs on the cottage cheese:
Now, using a mixer or a regular spoon, mix the eggs into the cottage cheese. You can knead without fanaticism so that grains of cottage cheese remain visible.
Pour all the sugar into the resulting curd-egg mixture and mix with a spoon:
Melt the butter, it is most convenient to do this in the microwave. Just be careful, you need to cover the plate with the melted butter, otherwise it may splatter the entire microwave when melting.
Pour the melted butter into the container in which you prepare the muffin dough:
Stir in the butter until the mixture is smooth.
Now it's time to add all the flour. The recipe indicates 100 grams, if measured in a glass, then this is ¾. Add the baking powder along with the flour; they should always be added together - flour and baking powder:
Knead the resulting curd dough. The consistency is such that it flows from a spoon, but not quickly and not very slowly:
How to bake cottage cheese muffins in molds in the oven
Baking with cottage cheese will be prepared in the oven in batches, for which you will need separate molds.
Place them on a wire rack and pour a tablespoon of dough into each mold. In general, there should not be more than half of the dough in the mold, otherwise during baking it may try to escape and the cake will become deformed:
The curd dough is placed in molds, now the rack with them needs to be placed on the middle level in the oven, set to 200 degrees. The cooking time for cottage cheese muffins in molds is set to 20 minutes.
And when the cottage cheese muffins are baked, do not immediately run to open the oven lid and remove the muffins. Wait 5-7-10 minutes. Then they will definitely not settle due to temperature changes. This is what the finished muffins with cottage cheese look like:
Remove the cheesecakes from the silicone molds. Decorate if desired. I did this with drawing pencils:
The most interesting thing is that you can’t feel the cottage cheese in the muffins at all. I noticed this many times when I used cottage cheese in the dough, now I’ll give examples baking with cottage cheese.
We offer baking lovers a recipe for a delicious and aromatic dessert - curd muffins. These small cupcakes with a variety of fillings have conquered many sweet tooths. After all, this delicacy is hard to resist!
| Name: | Curd muffins | |
| Date added: | 02.09.2016 | |
| Cooking time: | 30 min. | |
| Recipe servings: | 5 | |
| Rating: | (No rating) |
Curd muffins recipe
In a deep bowl, mix softened butter, 100 g of sugar and vanilla. Add the remaining sugar and a pinch of salt to the mixture. Mix the ingredients until smooth. Add eggs, cottage cheese to the mixture and stir again. Add flour with baking powder and mix all ingredients again. Grease baking molds with a thin layer of oil and fill with curd dough.
If the molds are made of silicone, they do not need to be greased. It is better to use small containers. Sprinkle the muffins with sugar and place in the oven preheated to 200 degrees. Bake the cupcakes for 20 minutes until golden brown. Remove the finished muffins from the oven and let them cool. After 15 minutes, you can serve the baked goods to the table. 
Sprinkle the finished muffins with powdered sugar. You can also make muffins with fillings. Berries, dried fruits, and chocolate are suitable for this role. Sweet curd muffins are served with tea as a tasty and healthy dessert. Unsweetened pastries are perfectly complemented by chopped herbs, garlic, and olives. These muffins are perfect for breakfast.
One early spring morning I suddenly wanted something tender and airy for breakfast, moderately sweet and healthy, but fragrant and satisfying. That’s what the soul asks for and that’s it. After some thought and searching, I thought: shouldn’t I bake cottage cheese cupcakes in silicone molds that were bought quite recently under the influence of an irresistible shopping impulse in one large store. Just the thought of golden brown pastries and the wonderful aroma of fresh muffins, attracting everyone in the household to the kitchen, made me want to make my dreams come true even faster. Well, who can refuse such yummy food? Nobody. That’s why I didn’t put off this plan for long. But whatever one may say, cottage cheese muffins bake very quickly.
They say cottage cheese muffins were invented somewhere in France. I don’t know for sure, and I won’t say it’s true, but the French were masters when it came to baking. Why are we worse?
How to bake cottage cheese muffins in silicone molds in the oven
To bake cottage cheese muffins with raisins you will need special silicone molds and the following set of products:
- cottage cheese - 180 grams (standard rectangular pack),
- eggs - 3 pieces,
- sugar - 150 grams,
- butter - 100 grams (about half a pack),
- flour - 200 grams,
- raisins - 0.5 cups,
- vanilla sugar - 1 teaspoon,
- baking powder for dough - 1 teaspoon.
Preparation:
1. Prepare food in required quantity. Rinse the raisins in advance and pour boiling water over them to soften them and leave them in the water for 10-15 minutes.
2. Beat the eggs and sugar with a mixer or by hand with a whisk until the sugar dissolves. It is not necessary to beat them until they become white foam; this is not necessary in this recipe.
3. Add softened butter and vanilla sugar to the beaten eggs, stir with a mixer until smooth. You can use margarine instead of butter. At your discretion. To keep it soft, remove it from the refrigerator or melt it in the microwave ahead of time, but be careful not to overdo it so the butter doesn't boil.
4. Place the cottage cheese in a bowl and stir it with a mixer until the lumps are dissolved. For the cottage cheese muffins, I used the most ordinary cottage cheese with a fat content of 9%, which I bought in the store. You can take the one you like, but in no case the curd mass. Just cottage cheese.
Be careful with the mixer, not all models can mix thick products; some do not have enough power. In this case, mash the cottage cheese with a fork before adding it to the dough.
5. Next, mix the flour and baking powder and sift them into a bowl. Add flour gradually, stirring it into the eggs in parts to ensure better mixing. If you don’t have a special baking powder at home, or “Baking Powder” as it is also called, then you can use the old recipe for slaked soda. To do this, take a teaspoon baking soda and pour about the same amount of vinegar into it, as soon as foam begins to form, pour them into the dough. Slaked soda is placed in the liquid part of the dough, and not in the flour, do not mix it up. Instead of vinegar, lemon juice is also suitable, then your cupcakes will also acquire a subtle lemon aroma, which is also very tasty. The main thing is that the soda enters chemical reaction with acid, which causes the formation large quantity bubbles. This is the only way to make curd cupcakes in silicone molds fluffy and soft.
6. Stir the dough in a bowl until all lumps of flour disappear. The dough should be of medium thickness, approximately as if you were going to bake fluffy pancakes or like very rich sour cream. The dough should not be as tight as for pies.
7. Add raisins to the dough. In order for the raisins to be well distributed over the dough and not stick together, they must be dried or blotted beforehand. excess water and roll in flour. To do this, take a separate plate, pour a couple of tablespoons of flour and put raisins there. Stir well so that the raisins are all coated with flour. Then this flour will be mixed with the dough and you won’t find them in ready-made muffins, but kneading the dough with raisins will be much easier.
8. Place the dough for curd cupcakes in silicone molds. At the same time, it should fill them no more than 2/3, or better yet, half. Then the cupcakes will have room to rise, as they will turn out fluffy and airy.
If you are using silicone molds for the first time, grease them with oil for reliability. This will not be needed next time. You can also use disposable paper molds in the same way. Although personally, I don't really like eating cupcakes stuck in paper.
If you have metal molds, be sure to grease them with oil. It should be melted butter or vegetable oil, and sprinkle the molds with flour or breadcrumbs on top of the butter.
If there are raisins sticking out on top of the future cupcakes, use a spoon to push them into the batter, otherwise they may overcook in the oven and become tough.
9. Bake cottage cheese muffins at 180 degrees for about 25-35 minutes. To determine doneness, wait for the muffins to brown and then pierce them with a wooden skewer or toothpick. The finished cake will remain completely dry. This means that the dough is baked inside.
Cool the finished curd muffins and sprinkle with powdered sugar. Believe me, you haven’t tasted such yummy food for a long time. The best breakfast in the world, as my seven year old daughter would say. Although in the end she told me that she doesn’t like raisins, and next time I had to bake curd cupcakes in silicone molds with chocolate especially for her order. This is as simple as the recipe described above, but instead of raisins, I put chopped chocolate into pieces. My little sweet tooth couldn’t resist these cupcakes.
Bon appetit and make your family happy delicious pastries more often! They will be grateful to you.
From the recipe you will learn how to quickly and easily prepare a delicious, healthy dessert - cottage cheese muffins in the oven. It will take you exactly 5 minutes to knead the dough. Another minute to fill the molds with dough. The oven will do the rest for you - bake fragrant, rosy muffins. Even those who generally don’t like cottage cheese will like this dessert. You can serve the muffins with sweet sauce, jam or condensed milk.
Ingredients
- 200 g cottage cheese
- 180 g sugar
- 200 g flour
- 3 chicken eggs
- 1 tsp. baking powder
- 80 g butter
- 2 pinches ground cinnamon
- 1 tbsp. l. vegetable oil
Preparation
1. Beat three fresh chicken eggs into a deep bowl or pan. Add sugar here and mix everything well with a whisk.
2. Add cottage cheese to the resulting egg mass, which, if desired, can be ground in advance through a sieve, cheesecloth, or brought to a paste-like state with a blender.
3. Melt the butter in a water or steam bath, pour into a bowl with the curd and egg mixture. Stir.
4. Begin to slowly add the sifted flour, add baking powder and ground cinnamon. You can also add vanillin if desired. Mix everything thoroughly again - the dough turns out thick, like sour cream.
5. Silicone molds need to be greased vegetable oil. Then fill them with curd filling, leaving 3-5 mm from the top edge, because the cupcakes will rise a little during baking.