How to make
Beat the softened butter with the cottage cheese and sugar. Squeeze the orange juice inside (1 medium-sized orange - 80 ml of juice). Add the eggs one at a time, beating continuously, then pour in the flour, sifted with baking powder, nutmeg and vanilla.
In the recipe I followed, the sugar is only 1.4 oz (40 g), but over time I changed it to 2.8 oz (80 g).
Try it yourself to see if it will suit your taste, but consider the jam that is added to the muffins. They are also spinkled with sugar on top.
The dough is very light and airy, since there is not a lot of flour.
Divide the dough into 12 muffin tins lined with paper capsules. Fill only 1/3 of the of the muffin tins. Top with 1 scoop raspberry jam and sprinkle with sugar.
Bake the muffins at 370°F (190°C) for 15-20 minutes.
Bon appetit with my cottage cheese and jam muffins!
