There’s nothing like homemade breakfast muffins! These fantastically fluffy breakfast muffins with cottage cheese are a proposal you’ll remember for a long time!
Ingredients
- Brown sugar – 1 tablespoon
- Egg – 1 pc.
- Butter – 2 tablespoons
- Corn flour – 20 g
- Wheat flour – 350 g
- Milk – 230 ml
- Salt – 0.75 teaspoon
- Salt – 1 tablespoon
- Fresh yeast – 15 g
Cottage cheese
- Pickled cucumber – 2 pcs.
- Black pepper – a pinch
- Red tomato – 1 pc.
- Radish – 6 pcs.
- Cottage cheese – 300 g
- Salt – a pinch
- Chopped green onion – 2 tablespoons
Preparation
Gently heat the milk in a saucepan and combine it with yeast, sugar, and a tablespoon of flour. Mix the starter and let it sit for 10 minutes. Place flour, starter, egg, and melted butter in the bowl of a stand mixer. Knead the mixture with the dough hook for about 10 minutes (you can also knead the dough by hand).
If the dough is too sticky, add a little flour. Cover the bowl with the dough with a cloth and let it rise for an hour. After an hour, knead the dough again. Divide the dough into 10 pieces. Form each into a ball and place on a baking sheet dusted with corn flour. Gently flatten each ball with your hand.
Cover the rolls with a linen cloth and let them rise again for an hour. Heat a dry skillet over the stove for about 3 minutes. Remove from the heat. Gently transfer the rolls to the skillet and bake for 2 minutes on each side. Transfer the rolls back to the baking sheet and place in an oven preheated to 120°C. Bake for 10 minutes. Remove from the oven and let cool.
Transfer the cottage cheese to a bowl. Add diced radishes, tomato, and cucumbers. Add chopped green onion. Season with salt and pepper. Mix everything together. Slice the breakfast muffins in half. Spread with butter. Spread cottage cheese on the bottom half of the muffin and cover with the top half.
