Muffins with sour milk

The peculiarity of this muffin recipe is that they are prepared not with butter, but with sour milk and vegetable oil. Muffins (cupcakes) on sour milk are airy and tender. Any nuts can be added if desired.

Ingredients

• Medium apples - 2 pcs.
• Flour - 2 cups
• Brown sugar - ½ cup
• Baking powder - 2 tsp
• Soda - 1 tsp
• Salt - ½ tsp
• Sour milk - 1 cup
• Vegetable oil - ¼ cup
• Vanilla extract - 1 tsp
• Large egg - 1 pc.
• Walnut (crushed) - ½ cup (optional)
• White sugar - 1 tbsp. l.
• Ground cinnamon - 1 tsp

Directions

1. Cooking muffins.
2. Preheat the oven to 200 degrees. Grease cupcake molds with butter. Peel the apples, remove the core and cut into cubes (you should get about 2 cups). In a large bowl, mix flour, baking powder, baking soda, brown sugar and salt. In a small bowl, beat the sour milk, butter, vanilla and egg with a fork or whisk. Mix milk mixture with flour mixture. Mix until smooth. Pour apples and nuts into the resulting mixture and mix well. Spoon the dough into the molds.
3. In a glass, mix white sugar and cinnamon. Sprinkle this mixture over each cupcake. Bake 25 minutes. Ready cupcakes immediately pull out of the molds. Serve warm or chilled.
4. A quick way to make sour milk: In a glass, mix 1 tbsp. l. freshly squeezed lemon juice and 1 cup milk. Leave at room temperature for 5 minutes.