Gluten-free multigrain muffins with cottage cheese
Description
The recipe won't take much time. Baked goods made with gluten-free flour turn out soft, fluffy, and very aromatic. These cupcakes are the best proof of that. Try it yourself. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Separate the eggs into whites and yolks. Beat the yolks with sugar until pale. Then gradually add the butter, continuing to beat until a fluffy mixture forms.
- 2
Step 2
Beat the egg whites into a stable foam.
- 3
Step 3
Mix the cottage cheese well with vanilla.
- 4
Step 4
Sift three types of flour into the egg mixture and add baking powder with salt. Mix well.
- 5
Step 5
Add the cottage cheese. Pour in the milk and knead the thick dough with a mixer.
- 6
Step 6
Add dried cranberries and chocolate chips.
- 7
Step 7
Add the beaten egg whites in three batches, mixing them gently with downward and circular motions.
- 8
Step 8
Place the dough into cupcake molds. An ice cream scoop is very convenient for this. Bake the cupcakes in a preheated oven at 200°C until golden brown. Then reduce the heat to 180°C and continue baking until a toothpick inserted comes out dry.
- 9
Step 9
Let the cupcakes cool completely, then dust with powdered sugar before serving.