Cheese Cupcakes
Description
It’s gonna be very easy and very quick to bake. No spacial equipment required, all you need is a spatula and 2 bowls: small and medium sized and of course a cup cakes mould to bake it
Ingredients
- 1egg
- 1cmilk
- 2cflour
- 1ccottage cheese or other cheese
- 1tspherbs of choice
- 4tbspliquid oil
- 2tspbaking powder
- 1dssalt
Instructions
Preheat the oven to 180C.
Mix liquids and dry ingredients separately then mix them together. Note: Cottage cheese treat as a liquid ingredient but hard cheese should be grated or chopped first and used as a dry ingredient in mixing.
The trick is not to over-mix otherwise they won’t get puffy - seriously.
I used small muffin moulds and liners so that I don’t have to scrub them later but have to addmitt without liners they come out singing, whereas liners stick to the melted cheese.
Don’t forget to grease your moulds before filling them.
Depending on the size of moulds bake your muffins for max. 20-25 min. When they get puffy and their tops look cooked (golden-brown in colour) your cheese cupcakes are ready.
Notes
It’s best to keep an eye on them for the first time so that they won’t get burnt. Enjoy them hot or cold, on it’s own or with butter. Worth trying.
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