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

  1. Beat the egg well with sugar.
  2. Add sifted flour, sour cream, lemon zest, raisins. Mix everything well.
  3. We extinguish the soda with lemon juice and add it here.
  4. Place the dough in the muffin tins (I made 12 muffins).
  5. We bake sour cream cake at 180 degrees for about 30-40 minutes.
  6. For decoration, I sprinkled the sour cream cake with powdered cinnamon sugar.

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