Red currant cheesecake muffins recipe

Red Currant Cheesecake Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Red Currant Cheesecake Muffins recipe, a perfect fusion of tangy red currants and creamy cheesecake. These muffins are a delightful treat for any time of the day, whether it's breakfast, brunch, or a sweet snack. The combination of the moist muffin base and the luscious cheesecake filling creates a mouthwatering balance of flavors. With the added burst of tartness from the red currants, these muffins are sure to be a hit with family and friends.

Keywords: red currant, cheesecake, muffins, tangy, creamy.

Red currant cheesecake muffins recipe details

Red currant cheesecake muffins recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

500 g	curd cheese, low fat
4 medium	eggs
3 tbsp	semolina
1 tsp	baking powder
100 g	sugar
200 g	red currants, fresh or frozen
12	paper muffin cups

Instructions

Place paper muffin cups in muffin tins.

Mix all ingredients together, except redcurrants. Carefully stir in redcurrants. If you use frozen beeries, you do not have to defrost them.

Pour dough into paper muffin cups.

Bake at 160°C (hot air) for 35 minutes.

Let cool in muffin tins. Store in fridge.


Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a