Have you tried gingerbread muffins? Then it's time to get acquainted with this recipe. The curd crumb turns out to be soft and porous, and the ginger gives the baked goods a pleasant aftertaste. Step-by-step recipe with a photo. Video recipe.
The curd gingerbread cake is a real yummy. The recipe is very easy to prepare and good for the availability of products. Efforts are minimal, and the result is beyond praise. There is practically no cottage cheese in the finished product, but it gives a pleasant creamy taste. The ginger in the recipe can be used fresh, it is also suitable dry. Only then it will need to be put a little more than the fresh root, because it is less aromatic. The moist delicate crumb and pleasant creamy-curd taste of the products will delight everyone. Cupcakes are tender and airy, thanks to the addition of cottage cheese to the dough. It is noted that such baked goods remain soft and fresh for a long time. It is these qualities that contribute to the constant growth of fans of such baked goods.
The curd cake, prepared according to all the rules of the culinary art, combines a lot of amazing qualities. The benefits of such a sweet product are obvious: in addition to carbohydrates, it contains a sufficient amount of calcium, which is found in cottage cheese. At the same time, a relatively low calorie content is noted, which is especially important for those with a sweet tooth and those who are worried about their figure.
See also Cooking Curd and Raisin Cheesecakes.
- Caloric content per 100 g - 476 kcal.
- Servings - 15
- Cooking time - 45 minutes
Ingredients:
- Cottage cheese - 200 g
- Vanilla sugar - 1 tsp
- Flour - 250 g
- Eggs - 1 pc.
- Salt - a pinch
- Sugar - 100 g
- Milk - 30 ml
- Ground ginger - 1 tsp
Step by step preparation of cottage cheese and ginger cakes, recipe with photo:
1. Place the curd in a bowl for kneading the dough. If you want the cottage cheese in the finished muffins to be homogeneous, beat it with a blender. If you like to feel curd lumps in the products, leave them as they are.
2. Pour milk at room temperature to the curd. However, if the cottage cheese is very moist, then do not add milk, and if it is, on the contrary, dry, then add 30 g of butter.
3. Then add eggs and flour. Sift the flour through a fine sieve to enrich it with oxygen. This will make the cupcakes softer and more fluffy.
4. Add ginger powder and a pinch of salt to foods. If you are using fresh ginger root, then peel and grate on a fine grater. For this recipe, 1.5 cm of a fresh root is enough.
5. Then add sugar to the dough.
6. Knead the dough well. To do this, use a hand blender or mixer. The blender will grind the dough to a smooth consistency, and the mixer will leave some curd lumps. Consider this when choosing an electrical appliance.
7. Pour the dough into portioned muffin tins. If these are iron forms, then grease them first with butter. Silicone molds do not need to be lubricated with anything. baked goods are well extracted from them.
Heat the oven to 180 degrees and bake the curd-ginger muffins for 20-25 minutes until golden brown. Check the readiness by piercing a wooden stick: it must be dry. If there is sticking, then bake for another 5 minutes and check again.
Instead of small muffins, you can bake one large muffin, then increase the baking time to 40 minutes.
See also a video recipe on how to make curd muffins in tins.
