Many people know about the recipe for a bulk pie, which is distinguished by its simplicity and quick preparation method. But today I propose an equally interesting recipe - homemade bulk muffins with curd filling. Step-by-step recipe with a photo. Video recipe.
Making loose muffins will not be difficult, any novice cook can handle them. The products used are conventional and available. At the same time, you will get a great treat not only for family tea drinking, but also for a small holiday. This is a win-win for delicious homemade baked goods for any occasion!
It turns out muffins with brittle dough and the most delicate curd filling. Although, despite the fact that I suggest using cottage cheese in the recipe for the filler, it can be replaced with any juicy fruit of your choice and taste. For example, grated apples or pears work well. The main thing is that the filling is almost ready, because muffins are quick to bake and raw toppings may not be ready in time.
This recipe is good because those who do not like to use cottage cheese on their own, they will eat this dessert with great pleasure! Since the curd after baking turns into the most delicate homogeneous soufflé, which has nothing in common with an ordinary product.
See also how to make pumpkin, cottage cheese, and chocolate muffins.
- Caloric content per 100 g - 429 kcal.
- Servings - 15
- Cooking time - 1 hour 30 minutes
Ingredients:
- Butter - 110 g
- Salt - a pinch
- Flour - 230 g
- Vanilla sugar - 1 tsp
- Sugar - 80 g
- Eggs - 1 pc.
- Baking soda - 0.5 tsp
- Cottage cheese - 200 g
- Lemon juice - 1 tsp
Step-by-step preparation of loose cakes with curd filling, recipe with photo:
1. Grate butter of very cold temperature on a coarse grater. You can even use frozen from the freezer, so that it does not melt so much in your hands when rubbed.
2. Add flour to the butter and sift it through a fine sieve to enrich it with oxygen. This will make the cupcakes more tender and fluffy.
3. Add slaked lemon juice and a pinch of salt to the food. Rub the dough with your hands to a fine crumb consistency. Send the dough to the refrigerator for half an hour.
4. Place the dough crumbs into serving tins, filling them almost halfway. In the middle of the flour crumbs, make a small indentation to form a hole with the sides.
5. Combine cottage cheese with sugar and vanilla sugar. If the curd is very watery, then be sure to remove excess moisture. To do this, put it in a sieve or hang it in gauze, and set aside for half an hour to glass the serum.
6. Next add eggs to the curd.
7. Beat the food with a blender until smooth and smooth so that there are no flour lumps. If desired, you can add any fillers to the curd mass: nuts, dried fruits, coconut, crushed chocolate, etc.
8. Put the curd mass on the portioned muffin tins. Sprinkle a small layer of flour crumbs on top of the filling. Heat the oven to 180 degrees and send the products to bake for 15-20 minutes. Cool ready-made muffins with curd filling without removing from the mold, because hot they are very fragile and can break.
See also the video recipe on how to make grated shortbread muffins with curd filling.
