Red currant cheesecake muffins recipe
Red Currant Cheesecake Muffins recipe
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Recipe intro
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
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
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