Curd muffins

Category: Bakery products
Curd muffins

Ingredients

Wheat flour 200 g
Sugar 200 g
Butter 150 g
Egg 3 pcs
Cottage cheese 200 g
Vanilla sugar
Baking powder 1 tsp
Raisins handful

Cooking method

  • Melt butter, mix with sugar, eggs, add cottage cheese, flour, vanilla sugar and baking powder, stir.
  • Then add the raisins and place in the oiled molds.
  • Fill the molds 2/3.
  • Bake for 20-25 minutes at 180aboutWith and your life will become bliss ...

Note

The world's easiest and most delicious cupcakes ... curd.

I really love curd pastries. It is tender, with a hint of curd. I often try different options. Today I took up cottage cheese cakes, which are just ugly quick and easy to cook, and I almost forgot to put cottage cheese in them. Not bad, right? I fully match the nickname. I mixed everything, blurted out the raisins, turned around for a bottle of oil to grease the silicone molds and out of the corner of my eye I catch two packs of cottage cheese (I do a double portion) lying calmly on the sink. Awesome! Forgetting the main ingredient. I noticed it well in time. I, of course, will not open America, because these recipes, due to their availability, are known to many and deservedly loved. Maybe I'll just remind someone.

Very simple, very fast and damn delicious.

Aveskulova
Scarecrow, thanks for the recipe, has already baked, yummy!
Celestine


Scarecrow, dear, there are no cupcakes anymore
Zhivchik
Scarecrow, here is the cupcake report:

Curd muffins From my head, it turns out I need to fill out the form by 3/4 (I just read it), but I thought that by 1/3. Curd muffins Then the top would be convex.
My son really liked it. Already ready to go to bed, and the poto says: "No, until I eat a few cupcakes with tea, I will not fall asleep." And he wandered into the kitchen.
Conveyed to you Thank you for delicious muffins.
Aunt Besya
Curd muffins

Dear Scarecrow !!Thank you so much for such easy-to-prepare but very tender and delicious cupcakes !!! The dough came out unexpectedly a lot, so I had to do it in different tins! Husband check it out !!

....................

And when they have cooled down, they are even more delicious !!!!!!!!!
Crochet
Scarecrow
And thank you from me, I just pulled mine out of the oven, really there is no one to taste, everyone is already asleep, well, except for me, of course, oh, the cat is still hanging around ... my daughter inhaled the aroma of baking cupcakes before going to bed and did auto-training: "I don't I want these cupcakes ... I don’t want them ... but I don’t want only until the morning ", with the words:" Eh, I could hold out the night! " fell asleep ... And for some reason I was sure that she had already eaten cottage cheese cakes today (in the morning I baked these ones)...

🔗

The tasters woke up, had breakfast and were very pleased! Thank you !
Aunt Besya
They are so flat, well-groomed !! Why are my tops cracked ??
Lenusya
Scarecrow, thank you very much . Cupcakes - a miracle how good tender, melt in your mouth
There is no photo, because the lion cubs are one to one like Crumbs
Scarecrow
Quote: Aunt Besya

They are so flat, well-groomed !! Why are my tops cracked ??

And I also sometimes crack. I do not know why.

Lenusya

For some reason I was sure that these were bears ...
Aunt Besya
If I get together tomorrow, I'll show you a very interesting variation of them.

In, I gathered today:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=54429.0
Celestine
Today I baked in the shape of a palace and added nuts, very tasty with a nut
Anyutochka
Very, very, very tasty cupcakes.
I made two servings yesterday afternoon (24 pcs), there were 2 cupcakes left (or maybe there was no longer)
NatalyaN
And yesterday I had 25 pieces in the evening, and this morning only 4 pieces remained ... I'll go take a look, maybe the youngest has already eaten everything too ...
Stern
Quote: Scarecrow

And I also sometimes crack. I do not know why.

The temperature is high. They should rise gradually, then they do not crack.
Scarecrow
Quote: Stеrn

The temperature is high. They should rise gradually, then they do not crack.

So the oven is electric with a precisely controlled temperature. Curd muffins

I bake at the same temperature, as in the recipe. On the contrary, I think. Should rise quickly and then bake with a crust. And they slowly rise and the already caked crust cracks.

Sena
Scarecrow

And what is the consistency of the finished dough? It seemed to me that mine turned out to be watery, and the cupcakes in paper tins crawled out during baking
Another 30 minutes. it turned out not enough for my stove, I had to "fry" them for 40 minutes. The second walker was set to 190 degrees, but after taking them out of the oven, the muffins sagged a little. In short, it was delicious, but not beautiful.
How can I fix this? The story with the snack muffins is the same.
Do you have cupcakes in your picture in paper tins, did you bake them in them or did you insert these paper cakes into the main form?

Thanks in advance for your reply.
Aunt Besya
Quote: Sena

Scarecrow

And what is the consistency of the finished dough? It seemed to me that mine turned out to be watery, and the cupcakes in paper tins crawled out during baking
I join the question! Only my dough, on the contrary, is very thick. to put it in the molds you have to help with the second spoon ..
Lasagna
Quote: Scarecrow

And the man asked me to put it out.

This I asked to lay out ... We aback them!

The dough and I get very thick. Aunt Besya, I put it on with an ice cream spoon. HERE shown as. For one mold - one full spoon of dough, and so on 18 molds. Mine is enough for a day ... (Well I say - AbAzhaem).

Thank you, Chuchelka, for a wonderful recipe!
Irina_g
Scarecrow, take the job (nothing, what about you?)
Maybe not very nice (the cupcakes fell off after baking), but it's delicious.

Curd muffins

Scarecrow
The consistency often depends on the moisture content of the curd. The normal consistency is creamy, thick sour cream.
shuska
Well, I baked them. What can I say ....
It is something!!!!
I never expected them to be so tasty. Well, I just couldn't believe it.
Chessword!
Here are my beauties
Curd muffinsCurd muffins
Curd muffinsCurd muffins
Made 3 options: with raisins, with colored candied fruits, and raisins + walnuts + candied lemon. Most of all I liked the last 2 options (opinions differed here, which ones are better)
Scarecrow, you are as always on top!
Irina_hel
Quote: Scarecrow

The consistency often depends on the moisture content of the curd. The normal consistency is creamy, thick sour cream.

Following this advice, I put in less flour, 160-170 grams.
The cupcakes are delicious. Thank you.
Scarecrow
shuska

Handsome men and there is nothing more to say.

Does the walnut strongly upset them? This is a heavy and oily additive, I wonder ..

Irina_hel

Did it get better? I use ordinary pack cottage cheese for muffins (in such Soviet-paper-parchment wrappers).
Irina_hel
This time I took low-fat cottage cheese (1.8%), a 200g pack, but I had large eggs, so I added flour gradually, achieving the desired dough consistency. It turned out 12 amazing cupcakes. By the way, I tested a new form on them, a gift from children for March 8th.
Husky
Scarecrow, came to say thank you !! : flowers: The cupcakes turned out very tasty! Well, just lick your fingers! I can’t say that I’ve never baked cottage cheese muffins before. I also have a recipe in it for absolutely the same products, but in a different proportion. Delicious!! I took another recipe on this forum. Delicious too! But these muffins exceeded all my expectations !! Delicious, delicate, crumbly!
There really is one drawback - a very small portion !! I got only 18 pieces. This is for one tooth for our family !! And this despite the fact that my young ... kind of on a diet! So thank you from all of us !!
Thank you, thank you!
Oh, but I forgot to show the photo Here !!!

Curd muffins

I forgot to write, did it without raisins, but with walnuts and added a little coffee liqueur.
shuska
Quote: Scarecrow

... Does the walnut strongly upset them? This is a heavy and oily additive, I wonder ..
Scarecrow, I added some finely chopped nuts. They didn't spoil the cupcakes at all. Well, anyway, muffins with and without nuts went up the same way. True, I can't say that the dough in the cupcakes (in all) turned out to be very light and fluffy. No. Rather, it is moist and sweet, with a characteristic curd note. And the cupcakes also have a very good sweetness for us. Just like we love: sweet, but not cloying. The version just with raisins came out the least sweet.
artisan
Curd muffins

and here are my cupcakes and my "Thank you !!!"

everything is exactly according to the recipe, only instead of raisins - chocolate drops from Lilechka (and thanks to her!)
Summer resident
And I brought a family thank you Well, very soulful cupcakes, instead of raisins there was dried cranberries soaked in pink nutmeg
Aunt Besya
I came to swear, what kind of Christmas trees are they!?! I didn't have dinner for a month, I threw off 3 kg, and today I baked these cupcakes in the evening, now it's the first hour of the night, and I could not resist, I sit and chew ... I chew and despise myself ... I despise, but vk-u-u-u- sleepy !!!!!
Husky
Scarecrow, I again to you with words of sincere gratitude and with a full mouth !!! I ate two of them straight from the stove without waiting for dinner and without any decoration, so I was impatient. Well, delicious muffins, well, very tasty !!!
Today I made them bigger in size and the truth came out only 14 pieces. I think that they will not survive until tomorrow morning. I'll go hide a few pieces, tomorrow I'll go to my son, at least I'll treat him!
Curd muffins

Thank you!!!
Elenka
ScarecrowThanks for the cupcake recipe!
They turned out just amazing, tender, soft, with a slight hint of cottage cheese, with a special aroma. And most importantly, so fast!
Curd muffins

Scarecrow
I wanted to ask you if I will fill the molds under the top. the dough will not pour out? I would like to make them higher, but my forms are not very muffin - for baskets, too small.
Celestine
Here is another "Winter Palace" cheesecake
Thanks again

Curd muffins
Scarecrow
Quote: Elenka69

Scarecrow
I wanted to ask you if I will fill the molds under the top. the dough will not pour out? I would like to make them higher, but my forms are not very muffin - for baskets, too small.

It is not necessary under the top It turns out "mushrooms". The dough will creep. It will not flow directly, but when it starts to rise at the beginning of baking, it will crawl to the sides.
skate
It's just not decently DELICIOUS. I'm finishing my third cupcake. VERY VERY tasty. There are simply no words and indeed very fast and hassle-free. Thank you.
Curd muffins
While uploading a photo through the radical, I ate another one and this at half past eight and with my weight
Natusichka
Scarecrow! Here I am with the report and THANKS !!!!
Curd muffins and this is:
Curd muffins

Baked in a silicone mold in the microwave in the "convection" mode strictly according to the recipe!
Lyalya X
Scarecrow, thanks for the recipe! The cupcakes turned out to be very tasty and aromatic! She did it in different forms, stuffed some with feijoy jam, this is what happened:

Curd muffins
Zhivchik
I baked muffins with nuts. Mine didn't like it. They are superfluous there.
And wom with raisins and chocolate drops.
NatalyaN
Quote: Scarecrow

It is not necessary under the top It turns out "mushrooms". The dough will creep. It will not flow directly, but when it starts to rise at the beginning of baking, it will crawl to the sides.
The experiment was carried out, nothing crawled to the sides, they just baked longer.
Scarecrow
Quote: NataliaN

The experiment was carried out, nothing crawled to the sides, they just baked longer.

And for me, when they start to rise in the molds filled to the brim, the edges still hang. Well, if you succeed, then it's good!
Nat_ka
If the oven is in an airfryer, then they will beveled to one side (if you put a lot of dough in molds), but the taste from this does not spoil only aesthetics
Natusichka
Yesterday I baked cupcakes again, but besides raisins I added walnuts (coarsely chopped), it turned out very tasty! I added margarine instead of butter.And, as always, I forgot to put in the chocolate drops, so I'll keep trying! Last time it seemed to me that the dough was liquid, so I added a little flour, but this time I decided to do everything strictly according to the recipe, I did not add flour, everything turned out great!Scarecrow! Thanks again! Very tasty and without too much time and food!
Balovay
I also love curd, here are mine, only in the recipe I had curd mass =)
Curd muffins
husky
Tell us how you decorate so beautifully with hearts and other drawings?
kava
ScarecrowThank you for the easy to prepare and VERY tender muffins. It's a pity that I don't have silicone molds, but for paper ones the dough is damp and the cupcakes "spread"
Freken Bock
kava , and I and in the paper hell, it comes out great. Try, maybe, put a little more flour. We have terrible flour! I put the paper forms in the Tescom's mold for 12 cupcakes. It’s stupid, probably, oil is oil, but I’m comfortable.
kava
Freken Bock, decided not to spoil the recipe with excess flour, so as not to lose lightness and airiness in the finished products. Perhaps the cells of your silicone mold just support the paper molds, preventing them from blurring. And I put mine right on the baking sheet ... I'm still waiting for Natamaylav to import silicone.
But it tastes delicious! Here

Curd muffins
Freken Bock
kava, that's right, it is the silicone mold that supports the paper ones. Without support, they deform with any test. But your cupcakes look very presentable! And here I can not achieve a "bulging" roof. It comes out closer to me.
NIZA
Finally, my turn came to these cupcakes, the dough seemed thin to me, and I wanted to add a spoon or two of flour, but. following the recommendations, I decided not to change anything, and did the right thing, the cupcakes turned out to be very airy and tender.
She baked in silicone small round and oval tins. In oval ones, it turned out a little worse, the dough spread (but did not affect the taste), I only had to reduce the baking time.
And I also dug up old aluminum molds in my mezzanine, they are 20 years old, for sure, I have not used them for more than 10 years, as I didn’t throw them away, I don’t understand myself, I took 5 pieces for a sample, although I was absolutely sure that I would literally have to pick out the baked goods from there ... And completely in vain, the cupcakes in them turned out to be the most delicious, the crust is ruddy, and inside the most delicate air ... : nyam: Thank you very much for the recipe, I have already entered it into my cookbook.
smok
I tried to bake it yesterday. Cottage cheese was 9% fat, thin. Baked in a silicone mold with a big hole in the middle. After 10 minutes of baking, it rose well, by the end of the opal. When cooled down on the grate, in general, flattened into a homogeneous mass without holes. The dough was cooked in a food processor, it turned out to be the consistency of thick sour cream.
Scarecrow
Quote: smok

I tried to bake it yesterday. Cottage cheese was 9% fat, thin. Baked in a silicone mold with a big hole in the middle. After 10 minutes of baking, it rose well, by the end of the opal. When cooled down on the grate, in general, flattened into a homogeneous mass without holes. The dough was cooked in a food processor, it turned out to be the consistency of thick sour cream.

This happens when there is not enough flour. In this way, curds are prepared (syrniki, kese-kyuchen). This means that your curd was too high. If the flour is also wet, everything will float. The consistency should be very low flow.
agata116
Thank you very much for the recipe for the cupcakes, well, just super-duper baking turned out, the whole family was delighted, thanks again.

Curd muffins
kava
Well, a very successful and beloved recipe! Chuchelka - respect and respect

Curd muffins

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