Cottage cheese muffins with raspberries and coconut

Delicate muffins made from cottage cheese dough with the addition of coconut and raspberries will appeal to many lovers of delicious pastries. You can drink with them in the morning

Ingredients

• Curd - 200 g
• Raspberry - 70 g
• Coconut flakes - 50 g
• Butter - 60 g
• Egg - 1 pc.
• Sugar - 4 tbsp. spoons
• Flour - 100 g (2/3 cup with a capacity of 250 ml)
• Soda - 1/2 teaspoon
• Baking powder - 1/2 teaspoon

Directions

1. Prepare all the necessary ingredients.
2. Sort the raspberries in advance. If the berries are not from your garden or have been treated for pests, carefully place them in a sieve and wash. When the water has completely drained, spread the raspberries on paper towels and let them dry (otherwise the muffins will be too wet).
3. Turn on the oven to heat up to 180 degrees.
4. Melt butter and set aside.
5. In a bowl, combine cottage cheese and egg.
6. Pour in the sugar.
7. Pour in the cooled butter.
8. Mix well until smooth.
9. Mix flour with coconut, baking soda and baking powder. Stir.
10. Combine the curd mass with flour and knead a soft dough.
11. Add raspberries to bowl with batter. Stir gently.
12. Divide batter between muffin cups, filling them 2/3 full.
13. Bake muffins at 180 degrees for 20-25 minutes until done.
14. Remove muffins from oven and cool completely.
15. Cottage cheese muffins with raspberries and coconut are ready.
16. Bon appetit.