Cottage cheese and coconut muffins with gooseberries
Description
Goes perfectly with tea and coffee. The cupcakes turn out very soft and porous, with a tangy center. But if the berries are very small, simply fold them into the batter. You can use coconut flakes of any color, but white and green suit the theme best. The cupcakes keep well for 2–3 days in a bag in the refrigerator. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need for cottage cheese and coconut cupcakes. Pick over the gooseberries, rinse them, and remove the stems.
- 2
Step 2
In a bowl, crack the eggs, add sugar, salt, and vanilla sugar. Whisk until the sugar and salt dissolve.
- 3
Step 3
Add the cottage cheese to the bowl.
- 4
Step 4
Pour the shredded coconut into a bowl and mix thoroughly.
- 5
Step 5
Mix the flour with the baking powder and sift into a bowl. Mix everything until the mixture has the consistency of thick sour cream.
- 6
Step 6
Spread the dough into the molds, filling them two-thirds of the way up. Press one large gooseberry or three small ones (grouped in a circle) into the center of each.
- 7
Step 7
Place the tin with the muffins in a hot oven and bake at 180°C for 25–35 minutes until done. Baking time depends on the size of the molds. Let the muffins cool, remove them from the tin, and serve.
- 8
Step 8
Done. Serve at the table.