Serves 14
60 min
Kugel Muffins
Recipe GLPRa145d5363efbd1
Tender egg noodle muffins with a creamy custard base of cottage cheese and sour cream, brightened with lemon and orange marmalade. These individual-sized kugel portions are baked until golden and can be served warm or at room temperature. A delightful Jewish-inspired dish perfect for any meal.
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Ingredients
8 ounces broad egg noodles
Kosher salt
1 cup small-curd cottage cheese
1¼ cups sour cream
⅓ cup plus 1 tablespoon sugar
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 large eggs
4 tablespoons unsalted butter, melted
¼ cup dried currants
¼ cup orange marmalade
Directions
Preheat your oven to 350°F. Grease a standard 12-cup muffin tin and line two additional cups with paper liners or grease them (you will have 14 muffins total, using two 12-cup tins or filling 14 of the available cups). Set aside.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, about 8-10 minutes. Drain well and transfer to a large mixing bowl.
In a separate large bowl, whisk together the cottage cheese, sour cream, sugar, lemon zest, and lemon juice until well combined and smooth.
Add the three eggs to the cottage cheese mixture and whisk until fully incorporated. Pour in the melted butter and stir until blended.
Fold the currants and orange marmalade into the cottage cheese mixture, stirring gently to distribute them evenly throughout.
Pour the cottage cheese and marmalade mixture over the cooked noodles and fold together until the noodles are evenly coated and all ingredients are well combined.
Divide the noodle mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tins in the preheated 350°F oven and bake for 30-35 minutes, until the tops are lightly golden and a toothpick or knife inserted into the center of a muffin comes out clean or with just a few moist crumbs. The internal temperature should reach 160°F.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Carefully turn each muffin out of its cup or leave in the paper liner. Serve warm or at room temperature, optionally with a small dollop of orange marmalade on top.
