Samsung Electronics has provided the author of this article with the mentioned digital imaging device.
Recently, I’ve celebrated my birthday and I decided to bake some sweet muffins. This might sound a bit girlish, but in the end, who doesn’t love muffins? Surely, even the toughest men must have a weak spot for them. So, let’s get started!
In this short recipe blog post, I will help you make some raspberry and cottage cheese muffins.
Here are the ingredients we’ll need:
270 g flour
175 g very fine sugar
1 teaspoon of baking powder
a pinch of salt
2 eggs
4 teaspoons of sunflower oil
3 dl of skimmed milk
125 g skimmed cottage cheese
350 g fresh raspberries
175 g very fine sugar
1 teaspoon of baking powder
a pinch of salt
2 eggs
4 teaspoons of sunflower oil
3 dl of skimmed milk
125 g skimmed cottage cheese
350 g fresh raspberries
If you have collected all of the above, it’s time to roll up your sleeves and get started!
Take a somewhat large bowl and mix all of the flour, sugar, baking powder and salt with a big spoon. Make sure you mix it well.
After you’ve finished, take an even bigger bowl and mix the remaining ingredients: the eggs, oil, milk and cheese. Use a hand mixer. I think it’s a good idea to add the cheese at the end and leave it a bit cluttered. This will result in nice cheesy bits in the muffins. After mixing these ingredients, add the mix of flour, sugar, baking powder and salt to it. Mix everything again so you get a nice batter.
Finally, add the raspberries. Make sure they are divided over the batter, but try not to squish them.
Now it’s time to divide the batter over your muffins tins. Fill them about 2/3 of the way full. You could also add those paper muffins shapes in the tin, but I chose not to use them since I didn’t have any!. You should have enough batter for about 12 to 16 muffins.
You can also use other berries like blueberries or strawberries in the recipe. Another tip for you: if you have a lot of berries in your batter, try not to have berries at the bottom of the muffin tin. This will give you a muffin with a moist berry at the bottom, it looks a bit wonky!
Preheat your oven at 175°C and bake the muffin batter for about 20 minutes.
All done!
Take the muffin tin out (be careful!) and leave the muffins in for about 5 minutes. Next, take them out and let them rest on a wire rack to cool down. It’s a bit fiddly to take them out when you don’t use muffin papers.
Now for the best step: eat them all!! Perhaps give away a few, but eat most of them yourself because you did a fine job! :)
