Snack cottage cheese and semolina muffins with herbs

It is difficult to determine at first glance that this pastry is not sweet, but a snack option with herbs, and even without flour. Cottage cheese muffins are prepared with the addition of beaten egg whites, they are soft and airy.

Ingredients

• Curd - 400 g
• Butter (softened) - 50 g
• Sour cream - 2 tbsp. spoons
• Eggs (I have large ones) - 2 pcs.
• Semolina - 4 tbsp. spoons
• Baking powder - 1 teaspoon
• Greens (dill and parsley) - 10 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the necessary ingredients.
2. Take out the butter ahead of time and let it sit at room temperature.
3. I wanted to take dill and parsley for this recipe, and you pick the greens to your liking.
4. Divide the eggs into whites and yolks.
5. In a blender bowl, combine cottage cheese, yolks, sour cream and soft butter.
6. Grind the combined ingredients until a smooth, homogeneous curd paste is obtained.
7. Rinse the greens, dry and finely chop with a knife.
8. In a deep bowl, combine the curd mass, herbs, semolina, baking powder, salt and black pepper.
9. Mix thoroughly and leave the semolina to swell for 10 minutes.
10. Preheat oven to 200 degrees.
11. Beat the egg whites with a mixer until stiff peaks form and place in the bowl with the dough.
12. Gently fold in the beaten egg whites until the batter is fluffy.
13. Divide the dough into silicone molds, filling them to the top. I got exactly 12 cupcakes.
14. Bake snack cottage cheese muffins with herbs at 180-200 degrees for about 25-30 minutes, until a beautiful golden crust.
15. Remove the finished cupcakes from the molds, put on a plate. Let them cool down a bit. These cupcakes taste better while still warm.
16. Bon appetit!