Sour Cream Muffins with Cranberries

Baking and Desserts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sour Cream Muffins with Cranberries

Ingredients

Sugar - 5.3 oz
Farm fresh eggs - 3 pieces
Sour Cream - 7.1 oz
Wheat Flour - 8.8 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 392°F. Once the muffins are ready, remove them to a rack, brush with butter, and when they cool slightly, generously sprinkle with powdered sugar.