Lemon curd muffins on kefir

Curd-lemon cupcakes prepared according to this recipe are soft, moist, juicy and somewhat reminiscent of cheesecakes. The dough for them is kneaded on cottage cheese, kefir and sunflower oil. Fresh lemon smashed into a puree brings a citrus note with a pleasant sourness, making the aroma of baking simply amazing!

Ingredients

• Kefir - 150 ml
• Curd - 100 g
• Sunflower oil (odorless) - 150 ml
• Eggs - 2 pcs.
• Sugar - 180 g
• Flour - 230 g (1.5 cups with a capacity of 250 ml)
• Baking powder - 2 teaspoons
• Lemon - 150 g (1 pc.)
• Salt - 1 pinch
• Powdered sugar (for serving, optional) - 0.5 tbsp. spoons

Directions

1. Prepare the necessary ingredients.
2. Turn on the oven to preheat to 180 degrees.
3. In a bowl, combine cottage cheese and kefir.
4. Use a spoon or an immersion blender to mash the cottage cheese in kefir until a homogeneous mixture is obtained (I have soft and fatty cottage cheese, and the blender was not useful).
5. Wash the lemon thoroughly, wipe dry and cut off the edges.
6. Cut the lemon into small pieces, while removing the seeds.
7. Combine the sliced ​​lemon in a blender bowl with 2 tablespoons of sugar and beat until a slurry is obtained.
8. Put the resulting lemon puree into the curd-kefir base. Stir.
9. In another bowl, beat the eggs with the remaining sugar with a whisk or mixer.
10. In a dish with a curd base, put eggs beaten with sugar and pour in refined sunflower oil. Using a whisk, mix the liquid dough base until smooth.
11. Mix flour with baking powder and a pinch of salt and sift into a bowl with a liquid dough base.
12. Knead a homogeneous dough, the consistency of which resembles thick sour cream.
13. Divide the dough into molds. I got 18 cupcakes.
14. Bake the lemon curd muffins in a preheated oven at 180 degrees for about 35 minutes.
15. Remove lemon-curd muffins on kefir from molds, put on a wire rack (you can immediately on a serving dish) and cool.
16. Cooled cupcakes can be sprinkled with powdered sugar to serve.
17. Bon appetit!