Blackberry curd muffins

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For 6 cupcakes we need:
Soft cottage cheese – 100 g
Almond flour – 80 g
Sukrin Melis – 40 g
Butter – 30 g
Whipping cream – 2 tbsp
Baking powder – 1/2 tsp
Vanilla powder or essence – 1/2 tsp
Salt – a pinch
For filling :
Blackberries – 200 g
Eggs – 2 pcs.
Sukrin Melis – 40 g
Sour cream – 100 g
Almond flour – 1 tbsp.
Hazelnuts – 50 g

Prepare the base first. Combine sucrin, almond flour, vanilla powder, salt, and baking powder in a bowl. Add cottage cheese, cream, and melted or softened butter. Knead the dough.

Take 6 small tins and spread out the dough. The dough should take up half of the mold.

Place the dough forms in the refrigerator for 20-30 minutes.

While the base is in the refrigerator, start preparing the filling.

Beat the eggs and sucrine well – about 3 minutes with an electric mixer – until a frothy mass is obtained. Add sour cream, chopped hazelnuts and almond flour to the eggs. Mix everything thoroughly.

Preheat oven to 175 degrees.

Take the molds out of the refrigerator, put the blackberries on the dough and pour the filling over the berries.

Place in the oven and bake for 20 minutes at 175 degrees.

Let the cupcakes cool. Serve with sour cream, whipped cream, cream sauce, sucrine powder or syrup.

For all molds:
Proteins – 77 g (22% kcal) Fats – 114 g (70% kcal) Carbohydrates – 28.1 g (8% kcal)

For 1 mold (1/6):
Proteins – 13 g (22% kcal) Fats – 19 g (70% kcal) Carbohydrates – 4.7 g (8% kcal)

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