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home > recipes > cakes > sourcream muffin cake
from Riga, Latvia 1 cup wheat flour 2 eggs 2/3 cups sugar 1/2 cup sourcream (or sour wholemilk yogurt) pinch salt 1/2 teaspoon citric acid 1 teaspoon baking soda 30 g margarin 1/3 cup raisins (optional) lemon zest (optional) Beat eggwhites into stiff foam.Set aside in cool place. Put the muffin form or baking cups into the oven and turn the oven to 200C. Put sugar,salt and margarin in a cattle, add some spoon of water if needed and dissolve into a sirup.Cool a bit. Mix together egg yolks,sourcream,margarin-sugar sirup,flour, lemon zest and raisins. Take the form out of the oven, grease it well and sift with breadcrumbs or crushed rolled oats. Add to the batter citric acid and soda, mix quickly and thoroughly with an egg whipper. Add eggwhites by spoon.Mix jently, dont overmix. The batter should be sticky and not liquid. Pour the batter into the form, brush off the breadcumbs from places that are not covered with dough. Let the cake bake for at least 30 min, small muffins for 20 until checking it. Dont open the oven before earlier than this! Makes 5-6 muffins or one medium-size cake Substitutes - exchange margarin to 1/3 cup sugar or applesauce or prune puree, exchange sugar to artificial sweetener, add 1 tbsp more sourcream Nutritional information for 1 muffin or 1/6 of the cake - 200 kcal, 3g fat (if you use artificial sweetener deduct approx. 100 kcal) The recipy came with an old Soviet muffin pann. This recipy is modified low-fat version.

Sourcream Muffin Cake


average rating = 5 stars(5.00001 comment available)
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list all recipes for CAKES (268)
list all Russian recipes (80)
list all recipes by SUNLION (1)


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keyword: sourcream
keyword: muffin
ethnicity: russian
recipes for cakes
recipes by sunlion
Email Address:
(posted March 4, 2003)

from Riga, Latvia

1 cup
wheat flour
2
eggs
2/3 cups
sugar
1/2 cup sourcream (or
sour wholemilk yogurt)
pinch salt
1/2 teaspoon
citric acid
1 teaspoon
baking soda
30
g margarin
1/3 cup raisins (optional)
lemon zest (optional)

Beat eggwhites into stiff foam.Set aside in cool place.
Put the
muffin form or baking cups into the oven and turn the oven to 200C.
Put
sugar,salt and margarin in a cattle, add some spoon of water if needed and dissolve into a sirup.Cool a bit.
Mix together
egg yolks,sourcream,margarin-sugar sirup,flour, lemon zest and raisins.
Take the form out of the oven,
grease it well and sift with breadcrumbs or crushed rolled
oats.
Add to the
batter
citric acid and soda, mix quickly and thoroughly with an egg whipper.
Add eggwhites by spoon.Mix jently, dont overmix.
The
batter should be sticky and not liquid.
Pour the
batter into the form, brush off the breadcumbs from places that are not covered with dough.
Let the
cake bake for at least 30 min, small muffins for 20 until checking it. Dont open the oven before earlier than this!
Makes 5-6 muffins or one medium-size
cake

Substitutes -
exchange margarin to 1/3 cup
sugar or applesauce or prune puree,
exchange
sugar to artificial sweetener, add 1 tbsp more sourcream

Nutritional information for 1
muffin
or 1/6 of the
cake -
200 kcal, 3g
fat
(if you use artificial sweetener deduct approx. 100 kcal)

The recipy came with an old Soviet
muffin pann.
This recipy is modified low-
fat version.













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from Kapaa, Hawaii, United States wrote:2  1

I am excited about this recipe! I like the idea that it is old, that makes me anticipate what it tastes like all the more!
Aloha and thanks for sharing!
Jean
5 starsJune 21, 2003


 
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