Snack curd-semolina muffins with herbs

These muffins are essentially small curd casseroles or semolina cheesecakes baked in the oven in silicone muffin tins. It is difficult at first glance to determine that these are not sweet baked goods, but a snack option with herbs, and even without flour. Curd muffins are prepared with the addition of whipped egg whites, they are soft and fluffy.

Ingredients

• Cottage cheese - 400 g
• Butter (softened) - 50 g
• Sour cream - 2 tbsp. spoons
• Eggs (I have large ones) - 2 pcs.
• Semolina - 4 tbsp. spoons
• Baking powder - 1 tsp
• Greens (dill and parsley) - 10 g
• Salt to taste
• Ground black pepper - to taste

Directions

1. Prepare the required ingredients.
2. Remove the butter in advance and leave at room temperature
3. I wanted to take dill and parsley for this recipe, and you choose the greens to your liking.
4. Divide the eggs into whites and yolks.
5. In a blender bowl, combine cottage cheese, yolks, sour cream and soft butter.
6. Grind the combined ingredients until a smooth, homogeneous curd paste is obtained.
7. Rinse the greens, dry and chop finely with a knife.
8. In a deep bowl, combine the curd mass, herbs, semolina, baking powder, salt and black pepper.
9. Mix thoroughly and leave to swell the semolina for 10 minutes.
10. Preheat oven to 200 degrees.
11. Use a mixer to beat the egg whites until they reach steady peaks and place in a bowl with dough.
12. Gently stir in the whipped egg whites until the dough becomes fluffy.
13. Divide the dough into silicone molds, filling them to the top. I got exactly 12 cupcakes.
14. Bake curd cakes with herbs at 180-200 degrees for about 25-30 minutes, until a beautiful golden crust.
15. Remove the finished muffins from the molds, put them on a plate. Let them cool slightly. These muffins are tastier while warm.
16. Bon Appetit!