Kefir muffins with berries

Break eggs into a large bowl and pour granulated sugar. Beat the ingredients with a mixer at high speed until a light and fairly dense foam is obtained. Then pour in kefir. Melt the butter to a liquid state and add it after the kefir. Beat everything again with a mixer at medium speed.

Sift flour into the resulting liquid mass, add baking powder, a pinch of salt and vanillin. We continue to work with a mixer to mix all the components: start at a low speed and gradually add speed. The finished dough is medium thick, airy, flowing and shiny.

Grease the baking dish with a thin layer of vegetable oil. If silicone molds are used, no lubrication is required. You can also use paper capsule baskets by placing them in any suitable sized molds. You do not need to lubricate them. We fill the molds with dough to half the volume. Then we put the berries on the dough. If frozen raw materials are used, then they do not need to be defrosted beforehand. You don't need to put too much filling, a teaspoon of berries for one muffin will be enough. We cover the berries with a small layer of dough: it must be borne in mind that the products will still increase during baking by about a quarter of their size.

Preheat the oven to a temperature of 180 degrees. Set the molds with the dough to the middle level and bake for about half an hour. When the muffins are covered with a pronounced golden brown crust, we can assume that they are ready. You can also check the readiness of the dough with a toothpick by sticking it in the middle of one of the cupcakes. If the toothpick comes out without traces of wet crumb, then the products are ready. We take the muffins out of the oven, remove them from the molds and cool them completely. Sprinkle the baked goods with powdered sugar before serving.