Cheesecake muffins with poppy seeds and blueberry sauce

ingredients

Cesto

250 g soft cottage cheese 180 g semi-coarse flour 1 pk egg 1 pinch salt

Still needed

poppy seeds ground blueberries granulated sugar caster sugar

progress

Excellent cheesecake pastry shrugs. I made them for the first time (shape to be tweaked :)) in this combination they are perfect.

1.

Place all ingredients in a bowl and work into a dough.

2.

Divide the dough into smaller parts to make it easier to work with. Take pieces at a time and roll out with your hands into thin long pieces, which you then cut into rounds.

3.

Put the water on to boil in a large saucepan, add a pinch of salt and when it comes to the boil, add the scones to the saucepan. Cook until they float to the surface. Strain when ready.

4.

Add the granulated sugar to the smaller pot and allow to caramelize, do not stir. When the caramel is done, add the blueberries and cover with a little water. Let the caramel dissolve and stir well. A thick blueberry sauce will be formed.

5.

Place the muffins on a plate, sprinkle with ground poppy seeds, add the blueberry sauce and dust with sugar. Enjoy.

6.