Light curd muffins

[ml]

Light curd muffins

Category: Bakery products

Ingredients
glass 250 ml
250 gr cottage cheese
0.5 stack Sahara
1 bag of vanilla sugar
100 gr sour cream
2 eggs
200 ml flour +
1 tea a level spoon of baking powder = stir
100-150 gr dried apricots or prunes, raisins

Cooking method

• Mix everything in a bowl with a spoon, add dried apricots or raisins cut into pieces at the last moment.
• Grease the muffin tins with butter and sprinkle with oatmeal. Fill half with dough. Bake at t ° 160 ° until tender.

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[Stеrn]

Stеrn, thank you very much and + for the light curd cake. Baked it today. Instead of nuts / raisins, I added honeysuckle (the berries are just ripe). I forgot to buy vanilla sugar, so I added cinnamon. It turned out 3 cupcakes, 217 grams each. I have a set of non-stick tins (4 pcs.) Fackelmann for baking large tartlets for salad, so I bake muffins in them too. You indicated flour in ml. Why? I added a little to the recipe amount, as I baked with berries. Thanks again. Yes, the winter cherry-2 has not yet been baked. Everyone is fixated on the first option and requires endless repetition.

Stern cupcakes tasted awesome made with cherries here is their photo

paper forms did not keep their shape very much, therefore they are kosabok, but this did not affect the taste, they are almost gone.

[Light curd muffins.]

Light curd muffins.

I want to try making these cupcakes. There were 2 questions:
1. What does cottage cheese from a tube mean (soft) and how can you replace it with ordinary cottage cheese, you can add more sour cream and beat in a blender.
2. Faced with the fact that finished products are not very well taken out of the cupcake molds, what should I do in this case? You indicate that the mold is greased and sprinkled with oatmeal, but they are not visible on the finished product.
Thanks in advance.

[skate]

skateAs far as I know, soft cottage cheese is sold in such plastic tubes sealed on both sides. If you want to use regular curd, just use less flour. The dough should be the consistency of thick sour cream.
I have silicone molds and do not need to be lubricated. I greased the usual forms with margarine and sprinkled with oatmeal. Products are perfectly removed from molds, and oatmeal after baking tastes like nuts.

Stеrn

Good day!
Yesterday I baked your "light curd cakes" For some reason I have them
after being pulled out of the oven they fell completely ...
In your photos, they are so beautiful, just a sight for sore eyes ... And my freaks turned out, albeit delicious. Maybe all the same a little flour?

[emosolova]

emosolova too bad the cupcakes fell off!
I think it's all about the moisture and quality of the curd. It is possible that flour should have been added to your dough.

And what consistency should the dough be? I had it like thick sour cream. Well, or like toothpaste.

I was definitely thicker. I scraped off the spoon into the molds with my finger, it did not fall off itself.

Here! Now everything is clear. So the dough was really thin.
Be sure to bake. I liked them very much to the taste. They are really light, and done quickly.
Thanks for the recipe.

and I have been preparing your light curd cakes for 2 days in a row - what a delight it is, well, just delicious - it's impossible to come off, my hands are looking for the touch. Delightful!

[Panevg1943]

Panevg1943, good luck to you!
And flour in ml, as I used a measuring glass for HP. You understood correctly that in this recipe the amount of flour is arbitrary - depending on the additives. Dough with the consistency of thick sour cream.
tatulya , for health!

My children are very fond of cottage cheese pastries.
I also tried Tusi-Chuchelki cupcakes and all sorts of other options.
Each one is very tasty.
Sеrn, your recipe (as it seemed to me) has a rich curd taste (well, as we love). Tell me, instead of dried apricots / prunes, you can use nuts or, better, absolutely no additives (my children are like not mine, honestly - I love ALL dried fruits, in all dishes, even just eat a couple of things, but they are nowhere and nothing).

And one more thing - is it essential to sprinkle the molds or not? Or you can sprinkle with something else (IMHO nuts or not)
Sorry for so many questions

[raya1]

raya1
Until Sternushki no, let me help you? I just baked muffins according to this recipe this morning, I didn't put dried fruits at all (my daughter doesn't like it in any form, also "not mine"), I didn't grease or sprinkle the molds with anything, I have silicone ones. The cupcakes turned out to be beyond praise! From the molds flew "with a bang!" ...
Sternushka
Thank you dear for the recipe! "Nurse" you are ours!
P.S. I didn't put the photo so as not to clog the air ...

I have made them many times already, they taste light and in preparation - I have this recipe a lifesaver, quickly mixed everything in a bowl and put it in silicone molds, and at the end they do not come out of the molds, but fly out. The recipe is very good.
Raya, I have the same child. so I make them without filling with dried fruits.

[raya1]

raya1 , if the molds are not silicone, it is necessary to sprinkle them!
I would not add nuts to the dough, they will be soaked from cottage cheese. But you can sprinkle the molds with coarsely chopped nuts.

I baked your muffins today ... I didn't succeed. They are anything but "light". I took everything according to the recipe, only I had a glass with "markings" and took sugar at the mark "sugar" 125 gr, flour at the mark "flour" 200 gr. Maybe our glasses are different? Or maybe the cottage cheese failed?

The selection of products is great, albeit unsuccessful, but fragrant! I will try again until I succeed to come here with a photo!

[lisenok]

lisenok , it's a shame the cupcakes didn't work out.
I use a measuring glass from HP and poured flour to the level of 200 ml, as written in the recipe.
Many times I was convinced that in curd baking, a lot depends on curd. I'm sure it was because of the curd that you failed.
Ask Gabywhat kind of curd she uses.

, first of all, I have done them 10 times already.
And I want to say to Ladder that there can be several reasons. I have a store cottage cheese, but very close to the market one. The dough should be as thick as pancakes; put in silicone molds or in paper ones, but then they probably need to be greased with vegetable oil, otherwise, if not greased, they stick tightly and they will have to be scraped out of them. My cupcake molds are small in volume, 10 pieces, and I laid them 2/3 in them. This turned out to be the best option. And I baked on convection in an electric oven.
There is one more reason - it is imperative to combine the baking powder separately with flour and mix thoroughly, and then add it to the rest of the mixed ingredients.
And finally, one more reason is the gas oven, I can't tell anything with it, my mother-in-law liked these cupcakes so much and she already tried to make them several times and it turned out WRONG. I was racking my head here about the reasons for the unsuccessful cupcakes, that the temperature regime may not be suitable.
I wrote everything I know, I hope this will help to understand the reason for the failure.

And finally, one more reason is the gas oven, I can't tell anything with it, my mother-in-law liked these cupcakes so much and she already tried to make them several times and it turned out WRONG. I was racking my head here about the reasons for the unsuccessful cupcakes, that the temperature regime may not be suitable.

The main reason is NOT THAT curd. It really should be cottage cheese, not a fat-free soft mass.

[Stеrn]

Stеrn, thanks for the recipe, the cupcakes turned out very tasty.They just settled after baking, I think the reason is in the cottage cheese, only when I baked it, I read that the dietary one cannot be used, and perhaps then I didn't need to put sour cream, I will try again without sour cream, maybe it will work out, if they settle again, then I'll take the usual cottage cheese. It tasted delicious.

[nata351]

nata351 , yes, you can't guess with cottage cheese yet, it may not work.

I hope you will succeed next time.

Thank you for your rating!

Thanks everyone for the answers. I'll try again tomorrow.

Gaby, I also have store-bought cottage cheese 9%.
I also have 10 molds, metal, lubricated grows. oil. They just "jumped out" from the molds without any problems.
There are no questions about the oven either. The temperature is set, everything is baked evenly.

It still seems to me that the problem is in the measurements of the products themselves. We urgently need to buy a faceted shovel glass somewhere!

And here's my glass:

[lisenok]

lisenok , measure flour and sugar where it says "water".

Sugar-125 ml
Flour - 200 ml

And it took me 130 grams for these muffins. premium wheat flour, the dough turned out to be the most muffin-like consistency.

I'm baking again. I took into account all your advice and also changed the curd. To all
It is still in the oven, but already now I can say that the rise is super (if after I get it down, I will shoot myself!)
Today I am still experimenting with them in terms of the temperature regime in the oven. So let's see, there isn't much to wait
Here they are

(I took a photo with a mobile phone, so they are like "negros", in life they are not like that).
Conclusion: I defeated them !!! Thank you to YOU.

[Stеrn]

Stеrn Today I baked your light curd cakes. Very tasty and light, quick to prepare. Thank you so much! I will repeat it again.

yeah, I have to suffer with cottage cheese .. in my case, also with the oven ... But the result is worth it. Sеrn, with another gratitude and I to you. I received an offer from my men to write down the recipe in the "MASTERPIECES" section ...

Hello! Tell me, please, is it possible to bake this noble cake in HP? My oven is bad, I'm afraid I will ruin the pastries and then I will stop baking anything at all. I have such a character trait, I get very upset if it doesn't work out and then my husband calms me down for a long time. So this is a question from him.
Special thanks for the custard dumplings! Maybe I'm not writing about the topic, but from the heart!

MOM SONY, I would not risk these cupcakes to bake in HP.

For healthy dumplings!

Dear ear, I came with a report, I used to write here, wrote here, but there was no photo. Correcting myself, here:

Today I baked a double portion, so there are a lot of cupcakes, I went to visit my brother, that the first plate has not been said for a long time. In general, I want to say that no matter how much I cook them, how many people I treat - everyone is so delighted, a win-win recipe, and if I also add that they are light and as such there is no fat in them, the ladies pounce with a vengeance. Thank you for this recipe and +1.
I also want to add, then I get them a little with a fallen middle, since I do not put fillers in the form of dried apricots, prunes - my daughter does not eat in any case, but I would eat this day and night ... (sighing)

[Stеrn]

StеrnThank you for the light and delicious cupcakes! They are done very quickly. Hell both in large form and in small ones. Everyone liked it.
P.S. But I don’t understand when they are tastier - fresh or the next day? And so and so dumb

wah-wah-wah !!!
magic cupcakes! Thank you so much for the delicious recipe!

🔗

Stella! Amazing cupcakes! : bravo: Specially zanykala one, after 3 days it is no worse than fresh baked!

while standing in the oven, the smell was stupid! They got up and blushed! They just scooped out the forms and .................. fell and flattened They were upset, just to tears

Margushka, the cupcakes are definitely not worth tears!

Please read answers 5 through 9 in this thread.

My thanks !!!

Delicious and tender. They fell out of ordinary silicone molds easily, and broke from butterflies - deeper and more complex in shape. Even silicone must be lubricated with rast. oil.

I baked these muffins. I liked that they are really light. But they don't look like cupcakes. They reminded me of cottage cheese casseroles in consistency and taste. Only airy casseroles. But on the other hand, these are really healthy pastries.I cooked with a filling of nectarine jam (I cut 6-7 small nectarines, boiled them in a saucepan, threw in 2 tables of substitute + 2 tablespoons of sugar without a slide, mixed and poured starch 1 tsp. With a slide, diluted in a small amount water. Interfered, cooled.). She put a spoonful of dough on the bottom of the molds, in the middle of 1 tsp. with a slide of jam, on top another 1-2 tbsp. l. test. On the first run, I filled 2/3 with dough and the cupcakes are not so beautiful. The second entry - almost completely filled the molds and the top is prettier.
My husband really appreciated it! JUST LOVED! Although he is not a fan of dietary products. He believes that once baked goods are sweet and tasty. But these muffins impressed him!
- the first muffins, it was necessary to put 2 spoons of dough on top of the jam, not 1.

- this is from the second batch. 2 tablespoons of dough on top of the filling.

[Stеrn]

Stеrn, thanks for the recipe! I will repeat!

Indeed, very light muffins, completely not greasy, reminded me of cottage cheese donuts, which were fried in fat, from childhood. I reduced the amount of sugar for dietary reasons, it turned out delicious, the sweetness is very light. Baked at 180 degrees for 50 minutes. I will definitely do it again and again. We liked it very much!

[Stеrn]

Stеrn, so tasty!! I started it into 2 portions at once, then divided it - in one I put raisins and dried apples (filled with boiling water in advance, so that they were slightly soaked), in the second - chocolate drops.
I especially liked the phrase "Mix everything in a bowl with a spoon ..." Dirty dishes and dancing with tambourines - a minimum. And what is the result

they are really light. But they don't look like cupcakes

+1
these are not cupcakes anyway. pleasantly airy casseroles, fly away only with cranberry jelly.
baked at 180 for a long time - half an hour in Madeleine tins.
cottage cheese is not felt, only moisture remains from it. useful, I guess. but not cupcakes, alas.

I bring up the topic, I cooked it again several times, maybe someone hasn't seen it, but the recipe is painfully good. The recipe is easy in terms of preparation and the muffins themselves are light, low-fat, moderately sweet, tender and tasty. I am grateful to the author, although she has not been here for a long time.

And I baked .. or rather with my sister .. a minimum of effort and dirty dishes, and the taste is super ... the smell and crumb is so moist, not crumbling,



I advise! very tasty with raisins ... and fast
We will definitely bake.
The cottage cheese was homemade, just mash with a fork.
Thanks again




And today we baked them again. !!!
With raisins and candied fruits ..

And decorated in a quick way


This time, grind the homemade cottage cheese and put the raisins with candied fruits. came out more tender and airy

Yes, the recipe is one of my favorites, I come back to it from time to time.
Ksyu-juha, your photos are very beautiful, professional.

[Gaby]

Gaby, Victoria, and the truth was discovered for herself muffins with cottage cheese ... and without problems for sure ...
Thank you, all thanks to the forum, how I could not win a biscuit, I took it here and went and went ... I want to learn both ... and here this recipe got into attention
: friends: thanks for your attention to the photos, I love them very much

Can you replace baking powder with soda?

Lisa, I have not tried replacing the baking powder with soda in this recipe. The site has a recipe for how to make a baking powder at home, you can search, but I use a purchased one.

replace baking powder with baking soda?

and I bake 0.5 tsp with soda. and a little quenched with vinegar, the porosity is excellent.




I put a little more sugar in the bed, up to 1 cup, and a couple of tablespoons of melted butter, and a lot of raisins and candied fruits. but we love sweeter.







Only from the oven, sprinkled with pieces of chocolate. .. smell, and taste .. just a godsend, does not crumble and moist and moderately porous. ... very, very tasty