Bakery products

Raisin Muffins


Ingredients for Making Raisin Muffins

  1. Wheat flour 2 cups in the dough and 2 tablespoons for raisins
  2. Chicken egg 2 pieces
  3. Sour cream 1 cup
  4. Butter 140 grams
  5. Sugar 2/3 cup (135 grams)
  6. Food baking powder 1 teaspoon
  7. Vanilla Sugar 1 sachet (15 grams)
  8. Raisins 250 grams
  9. 1/2 teaspoon salt
  10. Purified water 2 cups
  • Main Ingredients: Raisin, Sour Cream, Flour, Sugar
  • Serving: 20 servings
  • World CuisineFrench Cuisine

Inventory:

Kitchen scales, faceted glass (capacity 250 grams) - 2-3 pieces, a teaspoon, a tablespoon, a sieve with a fine mesh, a stove, an oven, a teapot, silicone muffin baking dishes - 20 pieces, a colander, a deep plate, a deep bowl - 2 pieces, mixer, dish towel, large flat dish or serving plate.

Making raisin muffins:

Step 1: prepare the mold and oven.


First of all, 30-40 minutes before the start of cooking, lay out all the necessary products on the countertop and give them the opportunity to warm up to room temperature. Then turn on the oven to heat at 200 degrees celsius and bring to a boil in a kettle about 2 cups of purified water. At the same time, we prepare muffin baking dishes, if they are metal, grease the cells with a small amount of butter and sprinkle with a thin layer of flour or put in each recess a special baking cup of oiled paper. With silicone dishes, everything is much simpler, you don’t need to process it, just put it on the non-stick pan and move on.

Step 2: prepare the raisins.


We spread raisins on the countertop and sort it out, removing any kind of rubbish. Then we recline in a colander, rinse, transfer to a deep plate, pour boiling water from the kettle and hold in it 12-15 minutesto soften as well as swell. After that, we again throw the dried grapes into a colander and leave in the sink for several minutes or until excess water drains from it. Next, we send the raisins to a clean deep dish, tear with two tablespoons of wheat flour, mix and begin to do the dough.

Step 3: prepare the dry mixture.


Using a fine mesh sieve, sift the remaining wheat flour, preferably of the highest grade, into a deep bowl. Then we add salt with a food baking powder to it and shake these ingredients with a whisk until a homogeneous consistency.

Step 4: prepare the dough.


Then put the softened butter in a clean deep bowl and rub it with a mixer at medium speed until creamy. When the fat takes on the desired viscous structure, add chicken eggs, sour cream, and two types of sugar: vanilla and ordinary white sand. Again, turn on the kitchen appliance at the highest speed and beat everything until a lush, yellowish-white mass, which will increase 2-2.5 times as it thickens. As soon as this happens, pour a mixture of dry ingredients, that is, flour, baking powder and salt, into a bowl.

Again, loosen everything to a homogeneous consistency, it is possible with lumps, but this time we dispense with the mixer, knead the half-thick dough with an ordinary tablespoon or with the same whisk. Then we put raisins in the semi-finished flour product, again we mix everything carefully and distribute the resulting mass into the prepared cells of the form, filling each in 3/4 parts.

Step 5: bake raisins muffins.


Now we check the oven, if it has warmed up to the desired temperature, put the still raw dessert on the middle rack and bake it for 20 minutes, it is not worth holding muffins longer in hot weather, they will dry out and quickly become stiff.

After the right time, with the help of tacks or a kitchen towel, we move the hot dishes with flour products onto a cutting board previously laid on the countertop. We remove muffins from the cells only when they have cooled almost to the end, optionally decorate with powdered sugar or any other goodies and immediately taste.

Step 6: serve raisin muffins.


Muffins with raisins are served warm or at room temperature on a tray, a large flat dish or in portions on plates, and before placing on the table, if desired, decorated with icing sugar, jam, cream, jam, icing, melted chocolate, whipped cream, honey , sour cream or whatever you like best.

Such pastries are best served with hot, only brewed drinks, for example, tea, cocoa, cappuccino, latte, coffee, although yogurt, kefir, milk or fermented baked milk will also brighten up the already pleasant aftertaste of this miracle.

Enjoy glorious homemade food!
Enjoy your meal!

Recipe Tips:

- optionally chopped dried fruits, chocolate dragees, dried berries, crushed edible nuts of any kind, various fragrant essences, citrus zest, cocoa powder can be added to the dough;

- Very often vanilla sugar is replaced with cinnamon, ginger or cloves;

- if sour cream is very thick, it can be diluted with a tablespoon of whole pasteurized milk;

- sometimes the butter is not ground, but melted in any convenient way, then it is cooled and poured together with sour cream into well-beaten chicken eggs, and then all the other ingredients specified in the recipe are added.