Cranberry Kecks with Cream Cheese Frosting

1. 1 Kefirpack 900 ml ≈ $2.21 30 ml
2. 2 Wheat flour 20 g
3. 3 Butterpack 180 g ≈ $1.60 8 g
4. 4 Brown sugar 8 g
5. 5 Quail eggspack 20 pcs ≈ $5.00 0.5 pcs
6. 6 Baking powder 1 g
7. 7 Frozen cranberriespack 300 g ≈ $3.00 5 g
8. 8 Turmeric to taste
9. 9 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 17 g
10. 10 Sunflower oil 10 ml
11. 11 Eggspack 10 pcs ≈ $1.89 1 pcs
12. 12 Sugar 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sift together flour, baking powder, turmeric, and a pinch of salt

2. Whip eggs¹¹, then mix in sugar, softened butter³, and kefir¹

3. Combine dry and wet ingredients, folding in frozen⁷ cranberries

4. Stir until smooth and uniform

5. Divide batter evenly into greased muffin cups

6. Steam in a multicooker for 30 minutes

7. Open the multicooker, check kecks with a toothpick, then let cool slightly

In short

• In the planner this dish is cooked for two days: reheat on day two.