Cottage Cheese Muffins Rice Flour Recipe
Delicate, airy, curd-nut muffins will appeal to everyone without exception! And the recipe is just perfect for those who have gluten intolerance. They can also be baked in mini-cake molds - you will get great pastries for the festive table!
Servings 10
Cook Time 45 minutes
Ingredients
- 200 gram Cottage cheese
- 2 pieces Chicken eggs
- 100 gram Sugar if you are a sweet tooth, increase the rate to your taste
- 1 piece Orange zest and juice
- 40 gram Walnuts
- 1/3 teaspoon Baking powder
- 200 gram Rice flour
- 100 gram Butter
- 1 pinch Salt
- 1 pack Glaze
- Sprinkles sweet shop
Instructions
- In a bowl, mix cottage cheese, eggs and sugar, beat with a whisk or mixer.
- Peel the orange - I decided to use dry orange powder, orange juice and squeeze until I put it aside.
- Chop the nuts and add them to a bowl.
- Add rice flour, salt and baking powder, stirring gently.
- Pour in the warm melted butter - now it's better to work with a spoon, the dough will turn out very thick.
- And now add orange juice and look - the dough will not become liquid, but will be more plastic or something like that), you may need from 2 to 4 tablespoons of juice.
- We take muffin molds (I have silicone ones, we do not lubricate them) and spread the dough almost to the edges with a spoon, it will not rise much. From this portion, I baked 10 cupcakes. Put in a preheated 180C oven for 30-35 minutes. Focus on light blush, don't overdo it!
- Let the finished cupcakes cool completely.
- Decorate as desired - I used ready-made icing and sugar balls.