Today, let’s bake dietary cheesecakes with zucchini.
The recipe is very simple, and it will definitely appeal to those who are looking for
What would such an interesting cook from the curd.
As you know, cottage cheese is rich in protein and low in calories.
but if you eat it every day in its pure form, it is a bit annoying.
I am sure that these cottage cheese muffins, as the cupcakes are called in English,
Diversify your diet. To make them even more useful, I added
zucchini. This vegetable is completely non-caloric and very delicate in taste.
Bake cottage cheese muffins need in silicone tins or in
paper liners. If you do not have these, you can cook one
a cupcake in a large baking pan, and then just cut into
the pieces. And yet small cupcakes muffins, rosy from all
parties look much more appetizing.
Cottage cheese muffins with zucchini are great for quick
breakfast or a light snack with kefir or tea. And they are very
convenient to take with you to work or on the road.
Contents
Ingredients
– 1 small zucchini – 200 grams of soft cottage cheese – 3
eggs – 150 grams of corn flour; – 1 teaspoon baking powder –
a bunch of dill – a pinch of salt
Recipe
Rinse the zucchini, clean if necessary, then chop
on a fine grater. I used a young fruit with a very thin and
delicate skin, so it could not be cleaned at all. Farther
you need to squeeze the resulting mass well, because zucchini, especially
young, contain a lot of water, and if it is not drained, the dough will turn out
liquid and have to add extra flour. We do not need it. therefore
wring with hands or, like me, put in a fine sieve and press
with a spoon. 
In a bowl, put the soft cottage cheese, add eggs.
Beat with an immersion blender until a homogeneous curd-egg
masses.
In the mixture, load the specified portion of corn flour
and baking powder, mix well, or rather walk again
blender to get rid of lumps exactly.
If the zucchini is already a stack of all the extra juice, then it
can be combined with an egg-curd mass. 
Rinse the greens under running water, remove the drops with a napkin,
chop finely, toss in the dough. 
Pour the mass into the silicone molds.
Heat the oven, then reduce the temperature to 170 degrees and
put future cupcakes baked. Bake for about 30 minutes
the time of this oven is often not desirable to open. 
Cottage cheese muffins should be taken out of molds.
only after cooling. Top I sprinkled them with flaxseeds,
to make it even more useful.
This recipe from the category
Zucchini dishes, Cottage cheese dishes
