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
45minutes
Servings
10
Cook Time
45minutes
Ingredients
Instructions
  1. In a bowl, mix cottage cheese, eggs and sugar, beat with a whisk or mixer.
  2. Peel the orange – I decided to use dry orange powder, orange juice and squeeze until I put it aside.
  3. Chop the nuts and add them to a bowl.
  4. Add rice flour, salt and baking powder, stirring gently.
  5. Pour in the warm melted butter – now it’s better to work with a spoon, the dough will turn out very thick.
  6. 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.
  7. 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!
  8. Let the finished cupcakes cool completely.
  9. Decorate as desired – I used ready-made icing and sugar balls.
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