The weather is to blame. As soon as it gets cooler, I want to bake. The classic muffin with blueberries played a little in our way — added black currants.
I found a simple and quick recipe without sugar, which is a plus. Experimentally added crumb cheese instead of milk to give texture. It turned out great, but with ½ cup of milk it will also be great. Preparation 10 minutes, baking - 20 minutes.
- 1 cup flour (120 g)
- 1 egg
- 30 g butter
- 1 tsp. with a slide of baking powder
- grated nutmeg
- 40 g Adyghe cheese (can replace 80 ml of milk)
- 70 ml of liquid honey
- 2/3 cup berries
Mix everything in one bowl. Cut the butter into small cubes. Pour in flour and baking powder. Add the egg, grate the nut, crumble the Adyghe and pour 50 ml of water (or instead of cheese/cottage cheese with water, pour pure milk). Add liquid honey and mix the dough thoroughly until smooth.
Preheat the oven to 200C. Fill the muffin tins 2/3 and bake for 20 minutes.
Mix everything in one bowl. Cut the butter into small cubes. Pour in flour and baking powder. Add the egg, grate the nut, crumble the Adyghe and pour 50 ml of water (or instead of cheese/cottage cheese with water, pour pure milk). Add liquid honey and mix the dough thoroughly until smooth.
Preheat the oven to 200C. Fill the muffin tins 2/3 and bake for 20 minutes.
