Have you ever wondered why people cook cupcakes, muffins, cupcakes, if the same dough can be laid out in a big form and baked one big cake? After all, there is much less work than to lubricate, fill with dough, and then also wash a couple of dozen muffin molds.
Everything is correct, but only in cooking size really matters. In small tins, firstly, there is a very large surface area of the product (that is, a lot of crust), and secondly, the dough, sandwiched by the walls, rises high and evenly, but at the same time has a good bake.
And thirdly, muffins and cupcakes are very convenient to serve, especially if they are baked using paper shapers.
Ingredients:
- wheat flour - 1 stack;
- skim milk - 50 ml;
- baking powder for dough - 2 tsp;
- sour low-fat cottage cheese - 200 g;
- sugar - 1/2 stack;
- chicken egg - 2 pcs .;
- raisins - 1/3 stack.
Servings Per Container: 14-16 pcs. Preparation time: up to 1 hour.
Cooking
1. Drive eggs into a deep container and spread fine-grained curd, ground through a sieve.
2. Add milk of room temperature to the curd and beat the resulting mass with a mixer until smooth.
3. Next, add sugar to the resulting curd mixture and mix until dissolved.
4. Separately sift flour and mix with baking powder for dough, then in small portions enter into the liquid mass and stir until the lumps disappear.
5. Stew the raisins in boiling water for 15 minutes, then add to the dough for muffins.
6. We fill in paper molds for muffins about 2/3 and place them in iron forms.
7. We bake the muffins in the oven heated to 180 ° C until golden brown (we can check the readiness of the crumb with a toothpick) for about 20 minutes.
8. Muffins with raisins are extracted from iron molds and served warm for tea.
