Semolina muffins with raspberry juice and currant glaze

Semolina muffins with raspberry juice and currant glaze

Ingredients

• Raspberries fresh or frozen - 300 g
• Kefir - 250 ml
• Semolina - 150 g
• Flour - 150 g
• Eggs - 2 pcs.
• Sugar - 150 g
• Vanilla sugar - 2 teaspoons
• Baking powder - 2 teaspoons
• For decoration:
• Red currant - 50 g
• Powdered sugar - 50-100 g
• Fresh raspberries - 50 g
• Fresh mint - 2 sprigs

Directions

1. We prepare all the necessary ingredients.
2. If the raspberries are frozen, give them time to defrost.
3. Rub the raspberries through a sieve. You should get 100 ml of raspberry juice.
4. Pour semolina with kefir.
5. Mix semolina with kefir and leave for 30 minutes.
6. Beat the eggs with a mixer for 2 minutes.
7. Add sugar and vanilla sugar. Beat for another 3 minutes until the sugar dissolves.
8. Add raspberry juice to the egg mass. We beat.
9. Add the egg mixture with berry juice to the swollen semolina. Mix flour with baking powder and sift into a bowl, kneading a homogeneous dough.
10. Fill cupcake molds 2/3 full with batter.
11. We bake semolina muffins with raspberry juice at 160 degrees for 15 minutes. We check the readiness of cupcakes with a toothpick.
12. We take out the raspberry cupcakes from the molds and let them cool.
13. Thus, we bake cupcakes from the whole dough. It turned out 27 pcs.
14. Preparing the ingredients for decorating cupcakes.
15. Remove the currant berries from the branches and wipe through a sieve.
16. It will take 1 tbsp. a spoonful of currant juice.
17. Add powdered sugar to the berry juice and mix thoroughly. I wanted the sourness of the currant to be felt well, so I added 50 g of powdered sugar. But if you want a thicker glaze, add 100 g of powdered sugar.
18. Dip the top of the cupcakes into the currant glaze.
19. We decorate raspberry muffins with currant glaze with raspberries and mint leaves.
20. When the icing hardens, after 10 minutes, serve raspberry muffins with tea or coffee. Also delicious with milk!
21. Bon appetit!