Muffins on sour cream, with dried apricots and raisins

Pastry 314 Last Update: Apr 27, 2022 Created: Apr 27, 2022 0 0 0
Muffins on sour cream, with dried apricots and raisins
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 45
  • Calories: -
  • Difficulty: Medium
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Sour cream muffins with dried apricots and raisins - pastries for all occasions. Beautiful in the cut, fragrant, soft, porous, perfectly baked - just a miracle, not muffins! What is even more remarkable is that neither butter nor sunflower oil is used in the recipe.

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. Take sour cream 20% fat or more.
  3. Turn on the oven to heat up to 180 degrees.
  4. In a bowl, combine eggs and sugar.
  5. Beat eggs with sugar at high speed of a mixer for about 2 minutes, until a light dense foam is obtained.
  6. Add sour cream (I used 20% fat sour cream).
  7. Mix with a whisk until smooth.
  8. Mix flour with baking powder and sift into bowl with dough base.
  9. Stir the dough on low speed mixer.
  10. Rinse raisins and dried apricots and pat dry.
  11. Cut the dried apricots into small cubes, commensurate with the raisins.
  12. Add raisins and dried apricots to the dough.
  13. Stir the dough so that the additives are evenly distributed in it.
  14. Divide the batter between muffin molds (I used silicone molds, I didn't grease them with anything).
  15. This amount of dough makes 12 muffins.
  16. Bake muffins on sour cream, with dried apricots and raisins, in an oven preheated to 180 degrees for about 30 minutes.
  17. Transfer the finished muffins to a plate. When they are cool, you can sprinkle them with powdered sugar.
  18. Muffins on sour cream, with dried apricots and raisins, you can serve.
  19. Bon appetit!

Muffins on sour cream, with dried apricots and raisins



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 45
  • Calories: -
  • Difficulty: Medium

Sour cream muffins with dried apricots and raisins - pastries for all occasions. Beautiful in the cut, fragrant, soft, porous, perfectly baked - just a miracle, not muffins! What is even more remarkable is that neither butter nor sunflower oil is used in the recipe.

Ingredients

Directions

  1. Prepare the necessary ingredients.
  2. Take sour cream 20% fat or more.
  3. Turn on the oven to heat up to 180 degrees.
  4. In a bowl, combine eggs and sugar.
  5. Beat eggs with sugar at high speed of a mixer for about 2 minutes, until a light dense foam is obtained.
  6. Add sour cream (I used 20% fat sour cream).
  7. Mix with a whisk until smooth.
  8. Mix flour with baking powder and sift into bowl with dough base.
  9. Stir the dough on low speed mixer.
  10. Rinse raisins and dried apricots and pat dry.
  11. Cut the dried apricots into small cubes, commensurate with the raisins.
  12. Add raisins and dried apricots to the dough.
  13. Stir the dough so that the additives are evenly distributed in it.
  14. Divide the batter between muffin molds (I used silicone molds, I didn't grease them with anything).
  15. This amount of dough makes 12 muffins.
  16. Bake muffins on sour cream, with dried apricots and raisins, in an oven preheated to 180 degrees for about 30 minutes.
  17. Transfer the finished muffins to a plate. When they are cool, you can sprinkle them with powdered sugar.
  18. Muffins on sour cream, with dried apricots and raisins, you can serve.
  19. Bon appetit!

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