Description
Offer easy and simple recipe of baking. Delicious, airy and tender muffins with chunks of canned pineapple in the dough. These muffins from sour dough out very tender and tasty. Decorate the dessert using powdered sugar and fresh berries, cherries or other berries. But they are so beautiful that I wouldn't have anything to decorate. These muffins can be done with any filling: jam, your favorite fruit, berries, boiled condensed milk.
Ingredients
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Chicken egg
3 piece
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Sugar
150 g
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Sour cream
200 g
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Leavening agent
1 pack
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Pineapple
130 g
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Corn starch
1 Tbsp
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Corn flour
50 g
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Flour
270 g
Cooking
Beat eggs in a dense mass.
Sugar mix with vanilla sugar and put into the egg mixture in parts, whisking constantly, until the mixture will increase in volume. When all the sugar is in the container – then stir for 5 minutes.
Add to the bowl sour cream (she quickly went to the bottom) and beat well.
Corn flour mix with baking powder. ProSeal and add to the egg-sugar-mixture smenarny. Mix the mass with a spatula.
Add parts of sifted wheat flour. She needs to sift through in any case. This will not only help to avoid lumps in the dough, but will sate a flour with oxygen, and then the dough will become more airy, and muffins are lush. Kneading performed with a spatula. Each time after adding the flour, stir the dough with a paddle to a smooth homogeneous state.
Slices of pineapple (I have already cut, if you ring, they should be cut into small slices) pour starch.
In portions molds (grease, not silicone grease) for baking cupcakes put 1 tbsp. l. sour dough. On the dough spread slices of pineapple.
Top approximately 1H. L. test. Fill the molds to 2/3 of the total volume, as when baking muffins will rise strongly.
From this quantity of ingredients makes 12 small cupcakes.
And 6 more
Bake cupcakes in a preheated 180C oven for 40-45 minutes (focus on your oven). Check the readiness with a wooden stick. Allow to cool in the form.
The cooled muffins to release from molds.
Served cupcakes for dessert with tea or coffee.
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