Snack Cakes with Cottage Cheese and Cheese Recipe
If you are not a fan of sweet pastries, or you, like me, are forbidden to eat sweets, then these cupcakes should definitely please you. They are, of course, far from dietary, but tender and fragrant. Suitable instead of bread for lunch, breakfast, afternoon tea or snack. Very tasty, both warm and cold.
Servings
12
Cook Time
30minutes
Servings
12
Cook Time
30minutes
Ingredients
Instructions
  1. Melt the butter slightly in the microwave.
  2. Add cottage cheese, eggs and punch with a blender until smooth, you can mash well and mix with a fork.
  3. Pour in the milk and mix.
  4. Add cheese, grated on a coarse grater, I have Maasdam.
  5. Finely chop the dill, I have ice cream and dried tomatoes. In the absence of this step, it can be omitted.
  6. Add flour, baking powder and mix. Salt is not added, cupcakes are salty because of the cheese.
  7. The dough should be slightly thicker than for regular cupcakes.
  8. Put the dough into molds for 2/3 of the volume. I do not recommend taking paper cuffs, the dough sticks to them strongly. Put in the oven, preheated to 180 degrees, bake until ready for 20 minutes. At full norm, 12 pieces are obtained, not half a portion.
  9. Do not be afraid that the cupcakes will first rise beautifully in the oven, and then fall off, this is inevitable, even if the temperature regime is observed. Of course, do not open the oven until fully cooked. It is recommended to cool the finished cupcakes from above, as they turn out to be tender and strongly deformed when cooled.
  10. Serve the cupcakes warm or cold.
  11. Bon Appetit!!!
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