Sour Cream Muffins
by Editorial Staff
Porous and tender sour cream cakes (recipe from the Soviet book “Sweet Cuisine”).
Ingredients
- (glass – 200 ml)
- Sour cream (I have 20%) – 1 glass
- Flour – 1 glass
- Sugar – 1 glass
- Egg – 1 pc.
- Raisins – to taste
- Soda – 1/2 teaspoon
- Lemon (juice and zest) – to taste
*
To sprinkle on the cake:
- Powdered sugar – optional
- Ground cinnamon – optional
Directions
- Beat the egg well with sugar.
- Add sifted flour, sour cream, lemon zest, raisins. Mix everything well.
- We extinguish the soda with lemon juice and add it here.
- Place the dough in the muffin tins (I made 12 muffins).
- We bake sour cream cake at 180 degrees for about 30-40 minutes.
- For decoration, I sprinkled the sour cream cake with powdered cinnamon sugar.
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