Cottage cheese muffins with semolina

To prepare cottage cheese muffins with semolina, prepare all the necessary ingredients.

Divide the eggs into whites and yolks. Add sugar to the yolks and beat with a mixer into a fluffy light mass.

Add sour cream at room temperature to the beaten egg mass and stir until smooth.

Rub the cottage cheese through a sieve and add to the sour cream and egg mixture. Mix with a mixer until smooth.

Pour semolina, baking powder and a pinch of vanillin into the curd mass. Mix everything thoroughly with a spatula until smooth and set aside so that the semolina swells slightly.

Meanwhile, add a pinch of salt to the whites and beat with a mixer into a fluffy, stable mass.

Add the whipped whites to the curd mixture in parts, stirring carefully with a spatula each time.

Preheat the oven to 170 -180*. Place the finished curd dough into baking molds. Place the molds on a baking sheet and place in the oven. Bake cottage cheese muffins on semolina for 40 - 45 minutes. Check readiness with a wooden skewer; it should come out dry and clean.

Cool the finished curd muffins on a wire rack and remove from the molds.

Cottage cheese muffins with semolina are very good both warm and cold. They go perfectly with any jam and preserves.