Muffins with Raspberries and Cottage Cheese-lime Filling

Muffin making is an addicting game. If you understand the principle, you can come up with many interesting options. It is important to remember that "dry" and "wet" mixtures are prepared separately and then mixed very quickly. You cannot knead the dough - the muffins will become rubbery.

Ingredients

• 250 ml kefir or liquid yogurt
• 100 g butter
• 1 cup of sugar
• 2 eggs
• 150 g raspberries
• 100 g of cottage cheese
• 2 tbsp. l. Sahara
• 1/2 tsp grated lime zest
• 1 tsp lime juice
• 280 g wheat flour
• 2 tsp baking powder
• 1/4 tsp soda
• 1/8 tsp salt

Directions

1. Preheat oven to 180 ° C. Prepare the molds: sprinkle silicone molds with water, lay metal molds with paper inserts or grease with oil. Combine cottage cheese with sugar, juice and lime zest.
2. Melt the butter and cool slightly. Prepare a "wet" mixture: in a bowl, combine yogurt, sugar and eggs until the sugar is completely dissolved, pour in the melted butter.
3. Prepare a dry mixture by sifting flour, salt, baking soda and baking powder into another bowl.
4. Pour the "wet" mixture into the "dry" mixture and stir quickly. The mixture only needs to be moistened, it should remain heterogeneous. Add raspberries and stir.
5. Place the dough halfway down the molds. Place 1 tsp in the center. curd filling. And spread out the remaining dough. The dough should only fill the mold up to 3/4 of its height. Bake for 25 minutes. until golden brown. Let cool completely and only then remove the muffins from the molds.