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Cottage cheese-banana muffins in silicone molds

1261

Kitchen World

Calorie content 199.5 kcal

Portions 3 port.

Cooking time 50 minutes

Proteins * 5.9 gr.

Fats * 6.1 gr.

Carbohydrates* 38.9 gr.

Cottage cheese-banana muffins in silicone molds

Content

Cupcakes are one of the fastest, most convenient and non-whimsical options for homemade baked goods. Mix the ingredients well enough with each other and transfer the resulting dough into suitable molds. In this recipe, we suggest making muffins with banana and cottage cheese. Products are obtained with a slightly moist crumb, porous, with a pronounced golden crust.

Ingredients

Rice flour white 50 gr. Egg 1 PC. Granulated sugar 1 tbsp Baking powder 12 tsp Sour cream 1 tsp Cottage cheese 150 g Banana 1 PC. Powdered sugar for sprinkling

Cooking process

Break the egg into a bowl for making the dough, add granulated sugar to it. Beat everything together with a whisk or mixer until you get a light foam.

Then put sour cream and cottage cheese into the egg mass. You can take cottage cheese of any fat content, but the fatter it is, the more tender and creamy the cupcakes will be. Mix everything well with a mixer until smooth.

Peel the banana and grind it in any convenient way to a puree state. Ideally, use soft, overripe bananas - they are sweet and give the muffins the desired texture.

Sift the flour together with the baking powder to enrich it with air bubbles. Pour the dry mixture into the egg mass, add the banana puree and granulated sugar. Mix well with a whisk or mixer until a homogeneous dough is obtained.

Preheat the oven to a temperature of 180 degrees. We spread the dough in silicone molds, without first greasing them. We put the future muffins in the oven on the middle level. We bake for twenty five to thirty minutes, depending on the oven. Finished muffins rise slightly and blush well. When in doubt about the readiness of the dough, stick a wooden stick into one of the muffins - no raw dough should remain on it.