Lemon Muffins

For such muffins, a special protein cream is prepared with natural flavors.

Ingredients

Directions

Turn on the oven to preheat to 180 degrees. Line 12 muffin molds with paper rosettes.
In a bowl, beat 125 grams of butter with 125 grams of powdered sugar with a mixer until fluffy. Add the beaten eggs gradually. Mix flour with baking powder, baking soda and salt and add to the oil mixture. Then add sour cream and lemon zest, mix well. Put the dough into prepared molds, add 1/2 teaspoon of lemon curd to each and mix gently with a wooden stick. Place the molds in a preheated oven and bake the muffins for about 20 minutes, until golden brown. Remove ready-made lemon muffins from the molds and let cool on a wire rack for 3-4 minutes.
Fold the raspberries into a small saucepan, add 75 grams of powdered sugar and lemon juice, bring to a boil over medium heat and mash the berries with a spoon, remove the saucepan from heat and rub the puree through a sieve, remove the cake, and pour the raspberry puree back into the saucepan and put on a slow fire. Cook the puree until a jelly-like mass is formed, remove the saucepan from the stove, let the raspberry mass cool.
Pour the remaining icing sugar into a heat-resistant bowl, add the egg whites and 1 tablespoon of water, put the bowl in the steam bath and beat the whites until thickening, about 4 minutes, and then remove the bowl from the bath and beat the mixture for about 3-4 minutes, until increase in volume by half. Gradually add softened butter to this mass to make a silky cream. Put this cream in two bowls, in one add raspberry puree, and in the other lemon curd. Fill a piping bag or syringe with these creams and decorate with lemon muffins.

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