Delicate, airy, cottage cheese and nut muffins will appeal to all without exception! And the recipe is just perfect for those who are gluten intolerant. They can also be baked in mini-forms for cakes - get a great baking for the holiday table!
In a bowl mix cottage cheese, eggs and sugar, beat with a whisk or mixer.
With orange peel off - I decided to use the dry orange powder, orange juice and squeeze until set aside.
Nuts chop and add to the bowl.
Add rice flour, salt and baking powder, stirring gently.
Pour the warm melted butter - now it is better to work with a spoon, the dough will be very thick.
And now add orange juice and look - the dough will not become liquid, but will be more plastic or something), you may need from 2 to 4 tablespoons of juice.
Take forms for muffins ( I have silicone, do not grease), and a spoon to put the dough almost to the edges, it will rise not much.
I made 10 cupcakes out of that portion. Put in a preheated 180C oven for 30-35 minutes. Focus on a light blush, do not overdo it!
Ready cupcakes to cool completely.
Decorate as desired - I used ready-made icing and sugar beads.