Muffins with cottage cheese and currants

Cottage cheese muffins are juicy and tender. And currant gives a pleasant aroma and slight sourness.

Ingredients

• Curd - 300 g
• Currants (fresh or thawed) - 100-200 g (to taste)
• Eggs - 2-3 pcs. (depending on size)
• Sugar - 0.5-1 cup (to taste)
• Soda - 0.5 tsp
• Flour - 1 cup (150 g)
• Starch (for berries) - 1-2 teaspoons
• Butter or vegetable oil - for greasing molds
• Powdered sugar (for decoration) - to taste

Directions

1. Mix cottage cheese with sugar and eggs. Grind until smooth.
2. Add flour and soda, mix.
3. Wash fresh berries. (Frozen - defrost.))
4. Roll the currants in starch - so the berries will not let the juice in during baking.
5. You can add currants to muffins in different ways. If the dough is not very thick (for example, if there were large eggs or wet cottage cheese), you can simply pour the berries into the dough and mix with the rest of the ingredients.
6. If the dough turned out to be dense, you can first put part of the dough into the molds, then pour the berries and close them with the remaining dough.
7. Turn on (preheat) the oven.
8. Fill greased muffin tins almost to the top with batter.
9. Place the molds in the oven at about a third of the top of the oven. For a more even distribution of heat, you can place an empty baking sheet at the level of the lower third.
10. Bake cottage cheese muffins at a temperature of 180-200 degrees for about 20-30 minutes, until golden brown.
11. When serving, sprinkle muffins with icing sugar.
12. Bon appetit!