Curd muffins with cherry plum

Simple and delicious pastries - tender curd muffins with cherry plum. Fragrant cherry plum filling gives soft curd dough cupcakes a pleasant sourness and a bright elegant look.

Ingredients

• Cherry plum - 4-5 pcs.
• Curd - 100 g
• Wheat flour - 2.5 tbsp. spoons
• Sour cream - 1.5 tbsp. spoons
• Egg - 1 pc.
• Sugar - 1.5 tbsp. spoons
• Baking powder - 1/3 teaspoon
• Vanillin - 2 pinches
• Powdered sugar (for serving) - 1-1.5 teaspoons
• Vegetable oil - for greasing molds

Directions

1. Cottage cheese dough for muffins is kneaded quite quickly, so you should turn on the oven in advance to warm up to 180 degrees.
2. It is advisable to pre-sift the flour.
3. In a bowl, combine cottage cheese and egg. Mix thoroughly, rubbing the lumps of cottage cheese with a fork.
4. Pour in sugar and vanilla. Mix thoroughly again.
5. Add sour cream.
6. Add flour and baking powder.
7. Mix thoroughly. Cottage cheese dough for muffins should turn out to be of medium density and fall off a spoon in a loose lump.
8. Cottage cheese may differ in moisture, so if the dough turned out to be watery, add a little more flour and mix.
9. Wash the cherry plum, dry it, cut it into halves and remove the seeds. Grease muffin molds lightly with vegetable oil.
10. Fill each mold about a third full with the batter. Put half of the cherry plum on top (cut to the dough) and slightly drown in the dough. Send the molds to the oven preheated to 180 degrees for about 25 minutes.
11. When baking, the muffins rise and become fluffy and ruddy.
12. Let the cakes cool slightly, remove from the molds and serve.
13. Sprinkle the muffins with powdered sugar, if desired - this will favorably shade the sourness of the cherry plum.
14. Bon appetit!