Classic kefir muffins
0
1639
Kitchen
American
Calorie content
287.7 kcal
Portions
6 port.
Cooking time
25 minutes
Proteins *
7.1 gr.
Fats *
7.8 g
Carbohydrates*
61.7 g
Kefir is just perfect for baking muffins. Especially if it is not the first freshness, but is already nearing the end of its shelf life. The dough on sour kefir turns out to be tender and crumbly, of course, if you also observe the composition and proportions of the remaining ingredients. A detailed list of ingredients for this recipe and step-by-step photos posted below will not allow even novice cooks to make a mistake.
Ingredients
Cooking process
Preparing the liquid component of the muffin dough. To do this, break the eggs into a bowl and mix them with granulated sugar. Beat the mixture with a mixer until you get a thick light foam. It will take approximately three to four minutes to whisk. Then melt the butter to a liquid state and pour it in a thin stream into the egg-sugar foam, without stopping whipping. After that, we add kefir to the liquid mass, also pouring in a thin stream and at the same time working with a mixer.
Baking tins can be used both silicone and metal. Silicone molds do not require lubrication, unlike metal molds. Alternatively, you can use paper muffin capsules by placing them in any type of shape. In such paper baskets, muffins look very attractive, and also tolerate storage and transportation well. We lay out the prepared dough in tins. Do not fill the molds more than two-thirds of the way, as the dough increases during baking.
Preheat the oven to a temperature of 180 degrees and set the future muffins to an average level. We bake the products for twenty five minutes. It may take a little more or less time - a lot depends on the specific oven and the size of the molds. The finished muffins should rise well and brown noticeably. We take them out of the oven, remove them from the molds (do not remove the paper capsules) and cool them completely. Lightly dust the surface with powdered sugar before serving.
Bon Appetit!