Curd muffins with poppy seeds

Ingredients

for the dough:

Corn flour 100 g

Flour 100 g

Cottage cheese 250 g

Sugar 150 g

Eggs 2

Vanilla sugar 1 tsp

Baking powder 1 tsp

For the filling:

Poppy seeds 50 g

Sugar 50 g

Butter 1 tbsp

Cream 10% 200 ml

For the filling, mix the poppy seeds and sugar in a bowl, pour in the hot cream, and cool to room temperature. Drain the excess liquid from the soaked poppy seeds into a bowl. Combine the poppy seeds and butter and blend in a blender.

Whisk the cottage cheese with the sugar and vanilla sugar until completely dissolved (~5 minutes). Beat in the eggs, one at a time. Sift flour with baking powder. Add the prepared poppy seeds to the curd-egg mixture, pour in the dry mixture, and mix thoroughly with a spatula.

Grease muffin tins with a thin layer of vegetable oil (do not grease silicone tins). Fill the tins with about 2 tablespoons of batter, leaving about 1 cm from the top. Bake in a preheated oven (160°C) until the batter comes out clean (25 minutes). Soak the hot muffins with the cream drained from the poppy seeds. Cool and remove from the tins.

Enjoy!