Simple cottage cheese cupcakes
Description
I often use cottage cheese for baking. It gives a pleasant texture and makes the dough airy. You can make sweet muffins, but I really liked this interesting recipe. These muffins are perfect for breakfast or dinner, and they're convenient to take with you to the outdoors or to work as a snack.
Instructions
- 1
Step 1
1. Sift almond and wheat flour into a bowl, add baking powder, baking soda, salt, and a pinch of pepper. Grate the zucchini on a coarse grater and squeeze out the excess juice, then add them to the bowl, along with finely chopped tomatoes and pumpkin seeds.
- 2
Step 2
2. In another bowl, beat the eggs with water, pour them into the dough, add cottage cheese, 20 grams of Parmesan, and olive oil. Mix everything well.
- 3
Step 3
3. Place one tablespoon of batter into each muffin mold, sprinkle the muffins with the remaining grated cheese. Bake in a preheated oven at 175 degrees for 30-35 minutes.
- 4
Step 4
4. Transfer the finished cupcakes from the pan to a wire rack to cool.
- 5
Step 5
5. Serve them after a few minutes or store for up to 2 days.