Yogurt Muffins with Berry Jam

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

These muffins are delicious both warm and at room temperature, even the next day! Instead of several small ones, you can bake one large muffin. Store the muffins in a tightly sealed bag. It's not necessary to refrigerate them (for example, overnight).

Ingredients

Sugar - 4.9 oz
Vanillin - a pinch
Wheat Flour - 7.1 oz
Chicken Egg - 2 pieces
Activated Baking Soda - 1 tablespoon
Natural Yogurt - 3 fl oz
Ghee - 4.9 oz
Jam - to taste
Powdered Sugar - to taste

Step by Step guide

Step 1

Preheat the oven to 374°F.

Step 2

Melt the butter in a pot and set it aside for now.

Step 3

In a small bowl, whisk together the eggs, sugar, vanilla sugar, melted butter, and yogurt.

Step 4

Mix the sifted flour with baking soda or baking powder. Gradually add it to the egg mixture, stirring thoroughly (I use a mixer for this). You may need slightly less or more flour. The batter should be the consistency of thick sour cream.

Step 5

In a greased muffin tin (I didn't grease anything, but simply placed paper liners into the metal muffin tin), spoon 1 tablespoon of batter into each cup. Then, add 1 teaspoon of jam in the center of each cup and top with the remaining batter.

Step 6

Bake in a preheated oven for about 20 minutes, until the muffins turn a uniform dark golden color. You can also check for doneness with a toothpick.

Step 7

When the cupcakes are ready, remove them from the oven and let them cool in the molds for 5 minutes. Then, take them out and allow them to cool further on a wire rack. Before serving, dust with powdered sugar.