Farmer Cheese and Raspberry Muffins Ronit Penso

Farmer Cheese and Raspberry Muffins

Farmer Cheese and Raspberry Muffins Ronit PensoThese beautiful and tasty muffins were inspired by thumbprint cookies, which have a tasty jam center.

Here I’ve decided to use homemade raspberry filling instead of the jam, something the small cookies would not be able to hold well while baking. The bigger muffins held the filling well and the muffins were a great success. They were perfect for brunch and I will definitely make them again. I’m sure you will too, once you’ll try them.

 

Notes:
* I prefer to keep the raspberries seeds in, as I find they add texture and nuttiness. For a smoother filling, pass the mixture through a sieve.
* Make sure to use low fat Farmer cheese, not non-fat, or the dough will end up too dry.
* If you can’t find Farmer cheese, substitute it with well drained small curd cottage cheese.

Makes: 18
Prep time: 20 minutes
Baking time: 35 minutes
Ingredients:
For the raspberry filling:
1½ cups fresh raspberries (or frozen, thawed)
1/3 cup sugar
1 Tbs cornstarch mixed with 2 Tbs water
For the muffins:
2 L eggs
1¼ cup sugar
¼ cup oil
1 lb (455 grams) no-salt Farmer cheese
1 tsp vanilla
1 Tbs lemon juice
1 Tbs lemon zest
2/3 cup semolina
1½ cups flour
1 Tbs baking powder
½ tsp salt

1. The raspberry filling: mix the raspberries and sugar in a small pot, and cook on medium heat until the mixture bubbles gently and the sugar dissolve. Add the cornstarch and water mixture, mix well and cook for about a minute, until the mixture thickens. Bring to room temperature before using.
Farmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit Penso
2. Preheat the oven to 340F (170C). Line two muffin pans with 18 paper baking cups
3. In a large bowl, whisk together the eggs with the oil and sugar. Add the cheese and mix well. Add the vanilla, lemon juice, lemon zest and semolina, and mix again. Add the flour, baking powder and salt and mix with a spatula to combine. The mixture will be fairly stiff, compared to most muffin batters, but that’s how you want it for this recipe.
Farmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit Penso
4. Fill 18 muffin baking cups with the mixture. Press the tops with the back of a spoon, to create a fairly deep indentation, and fill each with 1 heaped teaspoon of the raspberry mixture.
Farmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit Penso
5. Bake for 35 minutes, rotating the pans halfway through. The muffins are done when a toothpick inserted into the dough part comes out clean. Let stand in the pan for 2-3 minutes before transferring to a rack to cool completely.
Farmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit PensoFarmer Cheese and Raspberry Muffins Ronit Penso Farmer Cheese and Raspberry Muffins Ronit Penso

57 thoughts on “Farmer Cheese and Raspberry Muffins

  1. Nancy says:

    At first glance I thought you were sharing thumbprint cookies…love this muffin variation! They sound like they’re not overly sweet…yet very satisfying. Love the raspberry filling!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Judi! :)
      Farmer cheese is indeed a very versatile ingredient. It’s the first time I’ve used it in dough, but it worked so well I’ll definitely use it again. It gives the dough a lovely flavor and texture and the combination with the raspberries was just perfect. Wish I had one now, but they’re all gone… :)

      Like

  2. judilyn says:

    Even now, in the dead of winter, we are getting raspberries (presumably from Mexico) at a reasonable cost, but they are so vulnerable in storage in the refrigerator. I keep out a basket or two to gobble on our cereal, but freeze the rest of them. They don’t last long once out of the freezer before turning too mushy to be pleasant on our cereal, so this homemade jam would be a perfect use for them. I did make some last year, and it turned out quite well, so I should do it again.

    Thanks for the reminder, and the delicious use for it! ;->

    Virtual hugs,

    Judie

    Liked by 1 person

  3. ChgoJohn says:

    The combo of farmers cheese with raspberries is such a tasty snack, one that I enjoy every summer after a trip to the farmers market. Placing them together in a muffin is brilliant, Ronit! Your creativity is remarkable.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s