Curdled milk muffins
Description
The recipe won't take much time. Muffins made with ryazhenka have a slightly different taste compared to those made with milk or kefir (or without any of these). They have a richer, tangier sour-milk flavor, which is exactly what I like about them. The batter itself is denser, but when you add baking powder, it becomes light and airy. To make my ryazhenka muffins, I add a bit of cocoa to avoid them being plain white (though I don't like them too dark either). Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. Take the butter out of the refrigerator and let it soften.
- 2
Step 2
Beat the eggs with softened butter, then add the ryazhenka and beat again.
- 3
Step 3
Mix the flour with the baking powder and add to the mixture. Then add the cocoa powder and vanilla.
- 4
Step 4
Knead a soft dough.
- 5
Step 5
Preheat the oven to 180°C. Grease the molds or place the dough into paper liners and then put them into the baking tray. Bake for about 25 minutes.
- 6
Step 6
The muffins rose, becoming fluffy and airy.