Muffins with raspberry jam
make fragrant and tender. Pink soft jam inside the muffins pleasing
the eyes and excites the taste buds. Baked very like little kids.
- Raspberry jam ½ glass
- Flour 2 glass
- Sugar ½ glass
- Chicken egg 2 PCs
- Sour cream 15% 180 ml
- Soda 2 tsp
- Salt ⅓ tsp
- Vanilla sugar 2 tsp
- Vegetable oil 70 ml
In one container mix all the dry ingredients – sugar, flour, soda, salt, vanilla sugar.
In a bowl – eggs, sour cream and refined vegetable oil.
Mix both mixtures tablespoon.
Spread the mixture in greased muffin tins at half the height of the molds, in the middle put two teaspoons of raspberry jam again and add a little bit of dough around the jam.
Preheat the oven to 185 degrees, put it in molds and bake for 15-17 minutes. Readiness is checked with a match.
Put in a bowl when finished muffins to cool a bit. Enjoy your tea!