Cottage Cheese and Orange Muffins

Finely grate the zest from the orange, avoiding the white pith. Put the cottage cheese, eggs, sugar, vanilla sugar, soft butter, milk, orange zest, salt and baking soda into a bowl. Beat with a mixer until even. If the cottage cheese is grainy, blend it as well.

Add the baking powder. Add the flour in stages — 300 g first, then another 20–30 g if needed. The batter should be thick but soft.

Divide the batter between muffin cases, filling them about two thirds full. Bake in an oven preheated to 180°C for about 30 minutes. Test with a skewer — it should come out dry or with a couple of moist crumbs. A crust should form on top while the inside stays airy and soft.

Cool the muffins briefly in the tin, then move them to a rack and cool completely. For the glaze, mix the powdered sugar with the orange juice a little at a time to a thick but pourable consistency. Glaze the muffins and decorate.