Recipe for cottage cheese cupcakes.. Calorie content, chemical composition and nutritional value.

Dietary curd muffins in silicone molds

Ingredients:

300 grams of low-fat cottage cheese;
a pinch of stevia;
egg;
a tablespoon of bran (flakes);
1/3 teaspoon baking powder;
vanillin (to taste, you can omit it at all or replace it with cinnamon or coffee).

Recipe:

In a bowl, mix cottage cheese (it is important to use dry cottage cheese, not curd mass or a curd product), stevia, egg, bran baking powder and vanillin. Using a mixer, beat the mixture until smooth.

Place the finished curd dough into special molds and place them in an oven preheated to 200 degrees. Bake the cupcakes for 20 minutes. When the time is up, turn off the oven and leave the muffins in the oven for another 15 minutes. Before serving, the muffins can be decorated with berries, such as blueberries.

Muffins with cottage cheese and apples - just melt in your mouth

Apples with cottage cheese. Well, what could be more harmonious in a dessert?..

Compound:

400 grams of cottage cheese;
3 eggs;
4 tbsp. Sahara;
50 grams of plums. oils;
3-4 tbsp. flour;
1 large apple.
Vanillin + baking powder.

Recipe:

1. Beat the eggs and sugar thoroughly with a mixer and gradually mix with all other products.

Keep in mind that if the cottage cheese is dry, you will need 3 eggs. If it is soft and oily, you can limit yourself to two.

2. Using a blender, bring the dough to a creamy state.

3. Peel and seed the apple. Grate on a coarse grater and add to the dough.

4. Transfer the dough into silicone molds, which we fill almost to the brim.

5. Bake for 40-50 minutes in an oven preheated to 180 degrees. The cottage cheese muffins in silicone molds will soon be ready and ready to enjoy.

Curd cupcakes in silicone molds without oil

The muffins according to this recipe turn out a little dry on top, but inside they are airy and soft. This dessert option is suitable for those who limit their fat intake, but cannot give up baking.

Ingredients:

3 eggs;
2/3 cup sugar;
250 grams of low-fat cottage cheese (up to 2 percent);
100 grams of starch;
a teaspoon of baking powder;
a pinch of salt;
a glass of flour.

Recipe:

Beat eggs with sugar. A couple of minutes of whipping is enough; there is no need to try to turn the mass into airy foam. Grind the cottage cheese through a sieve or beat with an immersion blender until it reaches a homogeneous paste-like consistency. Sift the flour a couple of times, mix it with starch and baking powder. Mix the egg, curd and flour mixtures in a deep bowl.

Place the finished dough into silicone molds and bake for 30 minutes at 180 degrees. You can also bake cupcakes in molds made of other materials, but then problems may arise with removing the baked goods from them.

Curd cupcakes

To prepare the baked goods we will need:

Butter – 150 g.
Cottage cheese – 250 g.
Chicken eggs – 3 pcs.
Baking powder - teaspoon.
Cinnamon, vegetable oil.

You need to melt the butter in a saucepan. Beat eggs with sugar in a separate bowl. Add cottage cheese and butter there. And then, stirring constantly, add flour.

You can add cinnamon or nuts, dried fruits. The dough should have the consistency of thick sour cream.

You can bake cottage cheese cupcakes in silicone molds. Lubricate all the cells with a brush. And then you can fill them with dough. Turn on the oven in advance and preheat it to 180 degrees. Place the molds in the stove and bake for about half an hour.

Now the cheesecakes are ready. Tasty and aromatic, there is no shame in offering them to guests. And all relatives will appreciate them. And you will hear a lot of compliments addressed to you.

Curd cupcakes in silicone molds without flour

The muffins according to this recipe are somewhat dense, but very tasty. This option is suitable for those who do not use flour, or this ingredient is not available, but want to enjoy delicious baked goods.

Ingredients:

400 grams of crumbly cottage cheese (if the cottage cheese is wet, it should be squeezed through cheesecloth);
3 eggs;
2/3 cup sugar;
100 grams of butter;
a teaspoon of baking powder;
vanillin and cinnamon - to taste.

Recipe:

Beat the eggs and sugar into a strong foam (for the best effect, the yolks and whites should be beaten separately from each other). Mix the egg mixture with cottage cheese and flavorings (vanilla, cinnamon). At this stage, you can also add raisins, candied fruits or berries to the mixture. Grate the frozen butter on a coarse grater, then add the resulting “chips” to the dough and mix quickly. Place the dough into molds and bake the dessert for 20 minutes at 200 degrees.

Lemon curd cupcakes

Cottage cheese cake in silicone form can be prepared with lemon. This type of baking will be light, with a pleasant lemon aroma.

Ingredients:

300 grams of cottage cheese;
a stick of butter;
250 grams of sugar;
3.5 cups flour;
4 eggs;
raisin;
1 lemon;
soda;
vanilla sugar.

Cooking method:

Initially, the butter is heated to room temperature.
Half a glass of sugar is used for whipping with egg whites, but initially set aside temporarily. The remaining half of the sugar is mixed with butter.
Grate the lemon zest.
Egg yolks and whites are used separately. The yolks are gradually, one at a time, introduced into the mixture of butter and sugar. Mix thoroughly.
Now add cottage cheese and lemon zest. Soda is also added, which is pre-quenched with lemon juice. Everything is thoroughly mixed.
Add pure raisins and flour to the resulting mixture.
Beat the whites with sugar. You should get a protein foam.
Proteins are introduced into the dough. Mix carefully.
The silicone mold is greased with vegetable oil and sprinkled with flour. It is necessary to prevent baking from burning. Place the dough into the mold. Baking takes 70-90 minutes at 180 degrees. It is recommended to check the readiness of the baked goods with a toothpick.

This lemon curd cake will be delicious. If desired, sprinkle the baked goods with powdered sugar before serving.

Curd muffins in silicone molds in a multicooker

Cupcakes in a slow cooker turn out pale on top, so to make the dessert look more appetizing, you should add cocoa (or food coloring) to the dough. As an option, you can decorate the baked goods with cream on top.

Ingredients:

250 grams of cottage cheese;
a glass of flour;
3 eggs;
100 grams of butter;
4 tablespoons sugar;
1/2 teaspoon cinnamon;
a few slices of dark chocolate (the number of slices depends on the number of cupcakes);
a teaspoon of baking powder.

Recipe:

Place the cottage cheese in a large bowl and mash it with a fork (for a more uniform consistency, you can beat it with a blender). Break the eggs into a separate bowl, make sure they are unspoiled. Add sand and cinnamon to the eggs and beat well. You should not add more cinnamon than indicated in the recipe, as the finished dessert will turn out bitter.

Mix cottage cheese and egg mass, add flour and baking powder, melted butter and cooled to room temperature. Mix everything again.

Fill the silicone molds 2/3 full with the resulting mixture. Place a piece of chocolate in the center of each future cupcake. Place the molds with the dough in the multicooker bowl, set the appliance to “baking” mode for 40 minutes. Close the lid of the multicooker and do not open it until the dessert is finished cooking.

Curd muffins with cottage cheese and semolina

Curd muffins can be prepared with the addition of semolina. Such baked goods will turn out to be very tender in taste and voluminous.

Ingredients:

500 grams of cottage cheese;
100 grams of butter;
150 grams of sugar;
a tablespoon of semolina;
4 eggs.

Cooking method:

The cottage cheese is thoroughly rubbed until crushed. The grainy cottage cheese is rubbed through a sieve.
Semolina and warm butter are added to the pureed cottage cheese.
Carefully separate the yolks from the whites. Beat the egg yolks with sugar with a mixer. It is recommended to start at low speed. The turnover is increasing gradually.
The fluffy egg mass is poured into the cottage cheese. Stir.
Now beat the whites until stiff foam. It is advisable to beat warm egg whites to obtain a thick foam. Chilled whites whip faster, but worse. Allow up to 2 minutes for this procedure (the mixer speed is increased gradually).
Protein foam is added to the cottage cheese. Mix thoroughly.
The curd dough is ready. It is laid out in silicone molds. It is advisable to fill the molds almost completely, since semolina-based curd dough retains its original volume.
Curd muffins are baked at 180 degrees for 1 hour. Check the baked goods for doneness with a toothpick.

Curd muffins with semolina turn out fluffy and tasty. The main challenge is to use the right amount of ingredients and stick to the recipe.

Semolina muffins with kefir

You can use your favorite semolina muffin recipe with kefir as the basis, but do not bake it as a whole cake, which will later need to be cut and spread with jam or cream, but distributed among muffin tins. If desired, you can add raisins, dried apricots, dried cherries or candied fruits to the dough. The taste and appearance of baked goods will only benefit from this.

For the dough based on semolina and kefir you need to take:

200 ml kefir;
130 g semolina;
200 g sugar;
1 chicken egg;
130 g flour;
5 g baking powder.

Since the dough will need time for the semolina to swell in it, the duration of the cooking process can increase to one and a half hours.

Calorie content of semolina muffins – 256.8 kcal/100 g.

Algorithm of actions:

Pour kefir over semolina and leave for at least 30 minutes. You can do it longer, this will make the finished baked goods even more tender;
Grind the egg with sugar until the grains are completely dissolved, then mix the sugar-egg mixture with the swollen semolina;
Mix the baking powder with the flour; this works well when sifting through a fine sieve. Then add to the rest of the products to make a thick dough;
Prepare the molds: grease the metal ones with oil, place the paper ones in silicone or iron ones so that the cupcakes do not spread to the sides. Fill them 2/3 with dough;
Bake the confectionery at 180 degrees for 40 to 50 minutes, checking the readiness with a wooden stick.

Step-by-step preparation

Preparation of the mass

Peel 2 kiwis, cut into pieces and place in a deep bowl.
Pour in 150 g of sugar.
Beat with a blender until pureed. If you don’t have a blender, grate it on a fine grater.
Place 100 g of butter in the microwave (you can melt it in a frying pan on the stove).
In a separate bowl, beat 3 eggs with a mixer.
Gradually adding 150 g of sugar, continue beating the eggs. Beat the mixture until it doubles in size and forms white foam.
Place 250 g of cottage cheese in a separate bowl and mash with a masher to make a puree.
Pour in the melted butter and continue kneading until smooth.
Add 10 g vanilla sugar and 15 g baking powder. Mix everything.

Collecting the dough

Place the curd mixture into the egg mixture.
We also pour the whipped kiwi here.
Add 1/3 tsp. salt. Gently, slowly knead the dough so that all the ingredients mix together into a homogeneous mass. There is no need to beat the dough so that the beaten eggs do not settle.
Gradually add 2 cups of flour, stir all the time, bring the dough to the state of thick sour cream. Thick dough (in pieces) will not work, it will be clogged with flour, and the muffins will turn out tight.

Making muffins

Preheat the oven to 250°.
Fill the silicone muffin tins to the top with dough, leveling the filled top with a spatula.
Place the molds in the preheated oven for 20 – 25 minutes. Bake for 15 minutes at 250°, and 5 - 10 minutes at 100°. We take the cupcakes out of the silicone molds; they come out very easily.
The result was airy, beautiful cupcakes with a crispy crust. The dough is loose, not wet, very tender. Before serving, the cupcakes can be sprinkled with powdered sugar.

Delicious cottage cheese muffins with semolina, kefir, in portioned silicone molds

The required ingredients are as follows:

low-fat cottage cheese (2-5% fat) – 120 g;
kefir (recommended fat content 2.5%) – 100 ml;
selected chicken egg - 1 pc.;
sugar – 75 g;
butter (82.5% fat) – 40 g;
semolina – 75 g;
wheat flour – 1-2 tbsp. l. (depending on the consistency of the dough);
food baking powder – 7-8 g;
crystalline vanillin - on the tip of the knife.

How to make cupcakes:

Beat with a mixer until thick, fluffy, light foam.
Add cottage cheese to the bowl. If it is grainy, first rub it through a metal sieve. If it is homogeneous, you can put it in immediately.
Melt the butter and cool slightly (hot temperatures may cause the egg to curdle). Pour into a bowl.
Mix flour with baking powder, sift, add to liquid ingredients. Send semolina there.
Mix by hand or with a mixer, turning it on at minimum speed. The dough will be quite thick, with small grains of cottage cheese.
Place it in silicone molds (no need to grease them first). Do not fill the cavities to the very edges - the volume of the cupcakes will increase and the tops may “float”. Preheat the oven to 180 degrees and place the pan with future cupcakes in it. Bake until the toothpick is dry. This usually takes 35-40 minutes, depending on the size of the cupcakes.