Carrot cupcakes with cottage cheese
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Necessary products.
Step 2:
We drive eggs into grated carrots. Grind with a blender until smooth.
Step 3:
Add the remaining ingredients to the resulting mass and whisk.
Step 4:
You should get this mixture.
Step 5:
We lubricate the cupcake molds with sunflower or butter and pour our mixture into the molds.
Step 6:
Put in the oven at 180 degrees in the oven for 20-30 minutes. When the golden crust appears, the cupcakes are ready.
Step 7:
You can use different molds. My daughter is crazy about bears.
Step 8:
It turns out very tasty if served with sea buckthorn jam.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Semolina - 340 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
