Curd muffins in the oven in silicone molds

10 servings
45 min

How to make curd muffins in the oven in silicone molds? Prepare the necessary ingredients. Take good quality butter, as the taste of the pastry will depend on it. Cottage cheese is suitable for any fat content. It is better that it is pasty, smooth, not too wet. Wipe the grainy curd through a sieve or punch in a blender until smooth, lumpy-free.

Sift the flour into a suitable container. This is necessary in order to enrich it with oxygen, then the baking will be lush and airy.

Drive the eggs into a deep dry container, always washing them and wiping them dry with paper towels. Add a pinch of salt and whisk with a mixer until fluffy.

Without stopping whipping, add the sugar in parts. Continue to beat with a mixer until the mass shines and is lush.

Add the strained cottage cheese to the egg mass. Beat with a mixer until smooth.

Melt the butter in a water bath or microwave. Add to the total mass and whisk everything again with a mixer.

Mix part of the flour with baking powder, so it will be evenly distributed over the dough. Add the flour, but not all at once, but in pieces. Each time, knead the dough well with a spoon or silicone spatula. Note that flour may be needed more or less than indicated in the recipe. Focus on the consistency of the dough. It should be a little thicker than on the fritters.

Silicone molds do not need to be lubricated in advance, since the dough already has oil and the pastry will not stick to silicone. Fill the molds at 2/3 of the height (about 1 table. l) by the test. Bake in the oven preheated to 180 ° C for about 30 minutes (I have an electric oven top-bottom mode). Focus on your oven.

How to determine the readiness of muffins? Focus on baking color. When the muffins are browned, pierce them with a wooden skewer or toothpick. If it comes out dry, without adhering dough, then it is ready. Get the pastries out of the oven. Cool a little and remove warm from the molds. You can decorate muffins with powdered sugar, fresh berries, fresh mint leaves.

The texture of the muffins turned out to be airy, dense, although quite loose. Baking is great for breakfast with a cup of tea or coffee.