Cocoa-coffee muffins with cottage cheese
If you don't know what to bake, make cocoa muffins! And if you're tired of the regular ones, try filling them with a delicate cottage cheese filling, which will make the muffins even more tender and add a little protein to the dessert.
Ingredients · Servings For 12 pieces
- 250 g soft cottage cheese
- 1 egg yolk
- 3 tbsp caster sugar
- 50 ml whipping cream
- 200 g plain wheat flour
- 180 g brown sugar
- 35 g Dutch-style cocoa
- 1 tsp baking soda
- salt
- 2 eggs
- 120 ml coffee
- 80 ml vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Method · 2 h 5 min
- In a bowl, whisk the cottage cheese with the egg yolk, sugar and cream. Transfer to a pastry bag with a plain nozzle and chill in the fridge for an hour.
- In a bowl, mix all the dry ingredients for the dough. In a second bowl, whisk together the eggs and all the liquid ingredients. Add the wet ingredients to the dry ingredients and mix just to combine – do not overmix!
- Preheat the oven to 180°C. Line a muffin tray with cupcakes and divide the batter into them – fill each cupcake about halfway. Remove the pastry bag with the cottage cheese from the fridge. Insert the tip of the tube lightly into the center of the muffin and squeeze out some of the filling until the chocolate batter rises to the edge of the cupcake. Sprinkle the surface of the cottage cheese with chocolate chips.
- Place in the oven and bake for about 25 minutes. If you want the cottage cheese to remain light, you can cover the muffins with baking paper at the end of baking. SOMETHING EXTRA The best is a fine, thick cream cottage cheese in a cup without whey or a tub that you let drip through a cloth.