Sour Cream Muffins with Cranberries
Baking and Desserts • World
Description
Sour Cream Muffins with Cranberries
Ingredients
- Sugar 5 oz
- Farm fresh eggs 3 pieces
- Sour Cream 5 oz
- Wheat Flour 10 oz
- Baking Powder ½ teaspoon
- Cranberry 1 cup
Step-by-Step Guide
Step 1
Beat 2 eggs and 1 yolk with sugar until a white fluffy mass forms (if you like it sweeter, use 150 grams of sugar; if not, you can manage with 100 grams).
Step 2
Add sour cream and beat everything well again. By the way, I noticed that when you beat it with a mixer, the texture of the finished muffins is completely different than when you do it with a fork — it's more delicate, somehow.
Step 3
Next, sift in the flour (sifted with baking powder), mix, and add cranberries or any other sour berries to taste — a cup of berries is already quite a maximum.
Step 4
Distribute the batter into molds and bake for about 15–20 minutes at 390°F. Once the muffins are ready, remove them to a rack, brush with butter, and when they cool slightly, generously sprinkle with powdered sugar.
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