Cottage cheese-coconut muffins with gooseberries
Cupcakes are very soft and porous, with a sour center. But if the berries are very small, just mix them with the dough. Coconut flakes can be taken in any color, but white and green will suit the theme best. Cupcakes are perfectly stored for 2-3 days in a bag in the refrigerator.
Get all the ingredients you need to make Cottage Cheese Cakes. Sort the gooseberries, rinse and remove the tails.
Break eggs into a bowl, add sugar, salt and vanilla sugar. Whisk with a whisk until the sugar and salt dissolve.
Add cottage cheese to the bowl.
Pour the coconut flakes into the bowl and mix thoroughly.
Mix flour with baking powder and sift into a bowl. Mix everything until the dough is like thick sour cream.
Divide the dough into molds 2/3 of the way up. Drown in the middle of each one large gooseberry or three small (stacked together in a circle) berries.
Place the muffin pan in a hot oven and bake at 180 degrees for 25-35 minutes until done. The baking time depends on the size of the molds. Let the cupcakes cool, remove and serve.
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