Delicate cottage cheese muffins with raisins
Form size: 8 x 5 cm. Height 3 cm.
Wash the raisins and dry them with a paper towel so that the raisins are dry, for this recipe it is better to take small raisins.
All dough ingredients should be at room temperature.
Beat the softened butter with a mixer until fluffy.
Add sugar, vanilla sugar, salt and beat at high speed until completely combined.
Add one egg at a time and beat each portion until smooth and until the sugar is completely dissolved.
Add the cottage cheese to the whipped mass, if the cottage cheese is grainy, wipe it through a sieve, mix until smooth.
Add the prepared raisins, mix with a spatula so that the raisins are evenly distributed.
Sift the flour and baking powder and quickly knead the dough with a spatula, mix until completely homogeneous.
Do not knead the dough for a long time so that gluten does not develop, otherwise the muffins will be dense.
Silicone molds do not need to be lubricated with oil, you can bake in muffin molds, put paper baskets in them.
Using 2 spoons, fill the molds with dough, leave 0.5 cm to the edge of the mold.
Bake in the oven, preheated to 190 degrees, 25-30 minutes, until golden brown.
Keep in mind that every oven is different, the temperature and cooking time may vary.
We check the readiness with a wooden skewer, it should come out dry.
Remove the cupcakes from the mold, place on a wire rack and let them cool completely.
Sprinkle cooled cupcakes with powdered sugar.
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