Farmers Cheese Muffins

These muffins are actually a healthier variation of Farmers Cheese Pancakes. The main ingredients are the same, but the way of cooking is quite different. It's baking instead of frying - a preferable way to cook in the age of fat phobia. I used tvorog bought at a Russian market, but farmers cheese will also do. These two products are very similar in texture and taste. One just have to pay attention what farmers cheese it is: if it's salted no more salt is needed. It was my first experiment with this kind of muffins, but it can be called a success. :) We had a pleasant  morning chewing on tender and slightly sour cheesy "cakes". What is also good about it, it's an easy dish anybody could do.

What you need:
1 lb tvorog/farmers cheese
1/4 cup sugar
3 eggs
1/4 cup golden raisins
1/2 tsp vanilla extract
1/4 tsp salt (for unsalted cheese)
3 Tbsp flour
Butter for greasing muffin baking sheet
Semolina for dusting the baking sheet
Sour cream to garnish

Medium muffin baking sheet (non-stick is better)
Preparation time: a little over 1 hour
Yeilds 7 medium muffins

Method:
Set the oven at 375 F, warm up the baking sheet (it will take a few seconds in the oven). Grease 7 muffin forms with butter, dust with semolina, shake off the excess. Semolina will prevent the muffins from sticking to the walls of the baking form (it can happen even in non-stick forms).
Mix cheese, eggs, sugar, salt, flour, and vanilla until you have an even mass. Fold in the raisins. Divide the mass between the 7 forms. 

Bake for 45 minutes until golden and set. Take the sheet out of the oven and let the muffins sit in the form for 2-3 minutes. Slightly twist each muffin in the form, then it will easily go out. They will recede a little while cooling, but not too much.

Puffy beauties. :)

Serve warm with chilled sour cream atop. If you want it even more sweet, serve also your favorite jam. These muffins are filling, so two per person  is more than enough. Enjoy your very nutritious breakfast!