Step-by-step recipe for a classic raisin cupcake. Cupcake with raisins - step-by-step preparation. Simple cupcake recipes with photos

Homemade baked goods always turn out tender and melt in your mouth. A variety of cupcakes have become a favorite dessert for many. Lemon, fruit, chocolate - choose any to your taste. Let's look at the classic cupcake recipe and its variations.

Pastry Tips:

• The flour must be sifted, 2-3 times. Firstly, you will get rid of garbage, and secondly, the baked goods will be airy and rise well.
• Place the cake only in a preheated oven. Otherwise, the baked goods may turn out to be tough.
• It’s easy to check if the cake is baked enough: stick a toothpick into it. If you see liquid dough on it, bake the baked goods a little more in the oven.
• Remove the cake from the pan after it has cooled to avoid damaging the integrity of the baked goods.

Advice! If you cannot remove the cake from the pan carefully, place it on a damp kitchen towel and wait 10-15 minutes. Then you can easily remove the baked goods.

Delicate and incredibly tasty pastries for tea

Consider the recipe for a classic, delicate cupcake. By the way, the dough for muffins in molds is prepared in the same way.

Compound:

• 140 g soft butter;
• egg;
• 180 ml kefir with a high percentage of fat content;
• 1 tbsp. granulated sugar;
• 1 tsp. soda;
• salt;
• 3 tbsp. sifted flour;
• vanillin.

On a note! If you have chosen kefir that is not too sour, add 1 tsp to the dough. vinegar for better baking soda reaction.

Preparation:

And this fragrant pastries will not leave any sweet tooth indifferent. Instead of raisins, you can add any dried fruits or dried apricots to the cupcake. We will bake cupcakes in small molds, but you can also make one large one.

Compound:

• 2 tbsp. sifted flour;
• 1 tbsp. milk;
• 30 g soft butter;
• 0.5 tbsp. granulated sugar;
• egg;
• raisin;
• cinnamon powder;
• vanillin;
• ¼ tsp. salt;
• 1.5 tbsp. l. baking powder.

Preparation:

"Overseas" cupcake for Christmas

Many housewives are on the eve winter holidays preparing English Christmas cake. This classic recipe amazing baked goods we'll look at it now.

Compound:

• 0.2 kg dried apricots;
• 0.2 kg raisins;
• 0.1 kg dried cherries;
• 0.2 kg granulated sugar;
• 220 g sifted flour;
• 2 eggs;
• 75 ml dark rum;
• nutmeg;
• salt;
• lime;
• 250 ml black brewed tea;
• ground white pepper to taste.

Preparation:

On a note! The classic German Stollen cake is very similar to its English counterpart. The only difference is the addition of milk and yeast.

Delicious cupcakes with lemon aftertaste

Now let’s prepare a lemon cake according to the classic recipe. This fragrant pastry will forever win the hearts of your household.

Compound:

• 1 tbsp. sifted flour;
• 1 tbsp. granulated sugar;
• 150 g soft butter;
• 2 eggs;
• lemon;
• 1 tsp. baking powder.

Preparation:

1. Combine granulated sugar with soft butter. Beat the mixture with a blender or grind with a whisk.
2. Add the eggs and continue working with the blender.
3. Now add the sifted flour and mix the cake base until smooth.
4. Using a fine grater, remove the zest from the lemon and add it to the dough.
5. Let's squeeze out citrus juice and introduce it into the basis.
6. Add baking powder and mix everything well. Our dough should not spread. If it turns out to be too liquid, add a little sifted flour.
7. Place the dough in silicone molds, filling them 2/3 full.
8. Bake the delicacy for 25-30 minutes at a temperature of 190°.
9. Leave the finished cupcakes to cool, and only then remove them from the molds.

Advice! For its originality and refined taste Many people loved the Zebra cupcake. Classic recipe its simple. Knead the dough according to any of the recipes suggested above and divide it into two equal parts. Add cocoa powder to one of them and stir. Place white and dark dough alternately into the mold.

Cupcake Recipes

Classic muffins with raisins - what could be simpler and tastier for tea? An unforgettable taste from childhood. See our family recipe With detailed photos and video.

40 min

400 kcal

5/5 (2)

Probably the most common dish in the world from the category small baked goods- this is a cupcake. There are many variations of this on the Internet. delicious delicacy, however, not all of them are properly tested, and often the result disappoints not only novice cooks, but also experienced housewives.

Fortunately, I have a reliable, simple and quick recipe delicious homemade cupcake with raisins, which can be baked as in silicone molds in the oven, or in a slow cooker or bread maker.

My grandmother also prepared this recipe, and later I myself mastered and improved the manual so that it could be implemented using modern technology.
Today we will focus on two of the best versions of this treat: we will bake a classic cupcake with raisins and nuts, as well as a wonderful cupcake with cottage cheese and raisins.

Recipe for raisin cake

Kitchen appliances

• Choose suitable silicone molds for muffins or cupcakes (you can use one wide and round shape with a diameter of 20 cm) or the appropriate bowl of a multicooker or bread maker;
• Deep bowls (several pieces) from 300 to 800 ml;
• Measuring cup or kitchen scale;
• Several teaspoons and tablespoons;
• Steel metal whisk;
• A grater, a rolling pin, a sieve and a wooden spatula;
• Blender

You will need

Did you know? It is best to choose raisins from dark varieties, such as “shigana” or “bdani”, since more light raisins is not suitable for this type of baking: it often burns and spoils the taste and aroma of the product. In addition, you can also prepare Lenten cupcake with raisins: to do this, replace each egg with two tablespoons of starch (potato or corn), and you can also add 80 ml of sunflower oil to the recipe instead of 170 g of butter.

Preparation

Never add hard or unsoaked raisins to the dough., because it will not bake at all and will sink to the bottom of your pan as soon as you put it in the oven or slow cooker.

Dough

If your blender is no longer able to mix the resulting thick mass, remove it and start mixing the dough with a spatula or spoon. Only try to stir well so that flour lumps completely disappeared. Also, if you decide to make a cake using a bread machine, you can knead the dough using the “stirrer” built into it. Let the dough sit until the oven preheats (10 minutes).

Baking

Made! Your amazing cupcake ready to be sprinkled with confectionery dust or powdered sugar and served on the table to surprise guests and make your family salivate. In addition, you can cover it with protein or sugar glaze, but this is strictly optional as I personally believe that most delicate cupcake with raisins in itself is very, very beautiful.

Video recipe for classic raisin cake

Let's look detailed recipe classic cupcake with raisins in the video below.

But it's not time to rest yet! We urgently need to return to the kitchen to bake another fragrant cupcake: cottage cheese with raisins.

Cottage cheese cake recipe

Cooking time: 45 – 60 minutes.
Number of servings: 12 – 15.
Calorie content per 100 g: 350 – 450 kcal.

You will need

• 3 pcs chicken eggs;
• 250 g cottage cheese;
• 150 g sugar;
• 300 g flour;
• 170 g butter;

• 100 g raisins;
• 10 g baking powder;
• 5 g vanilla sugar;
• 5 g salt.

Choose only large eggs for your cake, but if this is not possible, then reduce the amount of flour by 30 - 40 g, otherwise your cake will turn out too dense and dry.
Fine-grained cottage cheese, the best option For homemade baked goods, but if you have already bought a coarse one, just rub it through a sieve several times and it will take the consistency that is required.

Preparation

• Fill the raisins very much hot water, let it swell for about 15 minutes.
• Pour baking powder into a bowl, add salt and flour.
• Mix and sift through a sieve.
• Remove the butter from the refrigerator and let it melt.

Dough

Add finely ground candied fruits, preferably multi-colored ones, to the dough - this will make your cupcake more colorful in cut.

Bakery

Great, your wonderful cake with cottage cheese and raisins is completely ready! For this option, decorating with condensed milk is best (just spread the surface of the finished product). Place coarse confectionery powder on top of the condensed milk and press down a little - it will hold! Leave the cake to cool slightly and only then cut into portioned pieces. It is best to consume such products with fresh tea or milk!

Recipe Information

• Cuisine:Home
• Type of dish: baked goods
• Servings:8-10
• 1 hour 40 minutes

Ingredients:

• 170 g butter with a fat content of at least 72.5%
• 1 cup raisins
• 3 eggs D1
• 0.3 teaspoons vanilla sugar
• 150 g granulated sugar
• 0.5 teaspoon of baking soda or 1 teaspoon of baking powder
• 250 g flour

Preparation:

To prepare the cake in the oven you will need raisins, always seedless. Soak it in warm (not hot!) water in advance and leave for 30 minutes. During this time, the raisins will swell a little and become soft. Drain the water and rinse the dried fruits in a strainer, then dry on a paper towel.

If you are indifferent to raisins, you can add finely chopped and steamed prunes to the dough instead.

Soften butter(you can leave it at room temperature for 25–30 minutes or grate it on a coarse grater so that it melts faster). The main thing is not to bring the oil to liquid state, this will worsen the quality of the dough - it will turn out to be too liquid and at the same time dense and heavy. Mix soft butter with granulated sugar and beat with a mixer at high speed. After 5–7 minutes, the mass will acquire a light shade and become airy.

Add eggs to the butter mixture one at a time. After each next egg beat mixture at low speed until completely mixed.

Pour into the resulting mixture vanilla sugar, baking powder or soda.

Sift the flour through a fine sieve before adding to the dough. Add it gradually, in small portions.

Depending on the quality of flour, you may need a little more or less. The end result will be quite thick mass. If the consistency is liquid, then all the raisins will settle to the bottom of the cake. But be careful not to overdo it with flour - the crumb will be too dense.

Lastly, add dry raisins. Mix carefully so that the mass does not fall off.

Line a baking pan with oiled baking paper. Transfer the dough into the pan and level the surface with a spatula.

Baking time for a cupcake with raisins is 45 minutes at 175 degrees. Let it cool for 10 minutes and then remove from the pan and place on a wire rack.

If desired, sprinkle the cooled cake with powdered sugar and add frosting. Baking has a pronounced creamy taste– thanks to the oil high content fat, golden brown crust, porous and slightly moist crumb. Bon appetit!

The cake will stay fresh for 2-3 days if stored in an airtight container in a cool place.

For those who like variety, I offer a couple more simple recipes raisin muffin from mine cookbook, old, but dearly loved.

Cupcake "Moscow"

Ingredients:

• 4 eggs
• 300 g wheat flour
• 250 g butter
• 150 g raisins
• 200 g powdered sugar
• 4 tbsp. spoons of candied fruits
• 0.5 tsp orange essence
• 1 teaspoon salt
• 1.5 teaspoons baking powder

Wash the raisins in warm water, dry. Finely chop the candied fruits. Grind soft butter and salt in one bowl using a mixer. In another bowl, beat eggs with powdered sugar until fluffy. Mix both masses with a whisk and combine with dried fruits. Sift flour with baking powder. Add orange essence or liqueur, add flour mixture and carefully, slowly, knead the dough. Grease the cake pan vegetable oil, dust with a little flour. Distribute the dough into the mold, put it in the oven (bring the temperature to 180 degrees in advance), bake for about an hour. If you wish, you can cook sugar icing and cover the cooled cake.

Cupcake "Zest"

Ingredients:

• 150 g cottage cheese
• 125 g margarine
• 250 g flour
• 125 g sugar
• 2 eggs
• 0.5 lemon
• 0.5 cups raisins
• a pinch of salt
• 0.5 teaspoon of soda, quenched with lemon juice

Beat the eggs with a mixer. Grind softened margarine and sugar into a fluffy mass (also using a mixer). Gradually add beaten eggs to the butter mixture, lemon zest, grated on fine grater, lemon juice. Then add cottage cheese, raisins (prepared in the same way as in other recipes), soda and salt. Lastly, add the millet flour and knead the dough. Place it in a greased cupcake and bake at standard temperature (180 degrees) for 45-50 minutes.

Lush cake with raisins in the oven (with cognac)

Ingredients:

• 160g sifted self-raising flour
• 130 g butter
• 150 g fine sugar
• 16o g raisins
• 3 eggs
• 20 g powdered sugar
• 20 ml cognac

To prepare lush cupcake in the oven according to the suggested recipe, heat the oil in microwave oven on low power until creamy. Grind it with sugar with a mixer. Continuing to beat, add the yolks, salt and cognac one by one.

After a few minutes, when the mass becomes completely homogeneous, add the prepared raisins, add self-raising flour and quickly knead the dough. Transfer the dough to the lined parchment paper form, bake for 60-70 minutes at 190 degrees. Once the top of the cake is puffed and golden, cover the pan with foil.

And finally, one more recipe for an interesting and simple cupcake in the oven - with video.

Do you like baked goods with raisins? Try it - tender, crispy and very appetizing.

Calories: Not specified
Cooking time: Not indicated

Soviet pastries were delicious and made from natural products. Now manufacturers are trying to “stuff” more essence, preservatives and palm oil, so muffins, cakes and pastries turn out not only tasteless, but also harmful. Let's remember the taste Soviet childhood and prepare the Stolichny cake with raisins, the recipe is in accordance with GOST, but slightly adapted for home conditions. This type of baking always works for everyone.

Ingredients:

- wheat flour, premium– 200 g;
- butter (unsalted) – 170 g;
- granulated sugar– 150 g (this is according to GOST, but less is possible, to taste);
- selected category chicken eggs – 3 pcs.;
- dark raisins – 120 g;
- vanilla sugar – 10 g;
- baking powder – 1 tsp;
- powdered sugar (for sprinkling the dough) - 1 tbsp. l.;
- fine salt - a small pinch.

Recipe with photos step by step:

1. Sift the wheat flour into a separate container. It is necessary to sift the flour, firstly, then the baked goods will become more airy, and secondly, you will get rid of small debris that could get into the flour during production or packaging.




2. And immediately add baking powder. If it is added directly to the batter, it may not mix well, causing air bubbles to form in the cake, or it will take on an unpleasant bitter taste in places.




3. Before baking the cake, remove the butter from the refrigerator to soften. However, high-quality butter with a high fat content can, in principle, be used immediately, because it does not harden completely even in the refrigerator. Place the soft butter in the bowl of a blender, mixer or food processor. Add regular and vanilla granulated sugar to it. I used a little less sugar than GOST prescribes, about 110-130 grams, and the “Stolichny” cake still turned out to be quite sweet, probably the raisins also give some sweetness to the baked goods. Therefore, do not overdo it with the sweetener, especially since the finished cupcake will still be sprinkled with powdered sugar.




4. Rub everything together thoroughly for a few minutes. The sugar should completely dissolve, and the mass should become airy and almost homogeneous.






5. Beat in the chicken eggs. It is advisable to remove them from the refrigerator at the same time as the butter so that they also warm up to room temperature, otherwise the butter-egg mixture may separate.

6. Beat everything at medium speed for 2-4 minutes until smooth.




7. Add sifted flour with baking powder.




8. Gently mix with a spatula or mixer (at minimum speed). You will get a thick but pourable homogeneous cake batter, similar in consistency to thick sour cream.






9. Also, according to GOST, dark raisins must be added to the “Capital” cake. Rinse it thoroughly and tear off the tails (if any). Pour boiling water over it, and after 7-10 minutes, pour the liquid through a colander. Dry the raisins with paper towels.




10. Add to the dough and mix again.




11. Place the cake batter in a rectangular ovenproof baking dish as shown in the photo. I prefer to use silicone muffin cups because... finished goods They are easy to take out and always bake well. But a metal mold or a disposable one (made of thick paper) is also suitable. aluminum foil). The latter will need to be coated from the inside with oil and sprinkled with crushed unsalted breadcrumbs, flour or semolina. Bake the Stolichny cake with raisins according to GOST in an oven preheated to 180 degrees; by the way, the recipe can be varied by adding candied fruits, nuts or hot chocolate drops to the baked goods. Cooking time – 60-80 minutes.




A crack, traditional for this type of baking, will appear on top of the cake, it will rise, become golden and fragrant. Check readiness with a wooden stick. If after piercing the cupcake there is no raw dough, the tea treat is ready. Remove from the oven, shake out the pans, cool slightly and sprinkle with powdered sugar.




Now you can cut it and try it!

You can also bake a mind-blowingly delicious

A huge number of people have a sweet tooth. The most various baked goods After all, it’s so appetizing on the shelves of confectionery stores: cookies, pastries, cakes, muffins with raisins.

Delicious delicate aroma cupcakes are tempting to spend money on them, but!

How do you like the idea of ​​baking such a delicacy at home quickly and with minimal expenditure of both physical and material resources?

Your own soft pastries It will delight your family, friends and relatives many times more than just store-bought sweets.

Classic recipe for raisin muffins in silicone molds

Are you planning to bake raisin muffins? Wonderful! Good mood and great enthusiasm will be of great assistance, and if a small one lives in the house with you home cook, then be sure to involve him in such an exciting activity.

It will not only be fun, but also educational. Of course, you shouldn’t forget about safety precautions and looking after the little sneak, who can easily drop something or get dirty.

If you entrusted him with the dough, then as an option, purchase an unusual bowl with suction cups.

Here are some tips for every taste: butter makes the sweetness somewhat high in calories, so if you are a fan diet food, then use vegetable.

A multicooker will allow you to completely abandon any oil in creating the dough for cupcakes, replacing these ingredients with sour kefir or sour milk.

With raisins, interestingly, everything is also not as simple as it might seem from the very beginning. There is no way to put freshly purchased dried fruit in its original form - you will ruin the delicious dessert!

After all, on store shelves they (and not only them, in general all fruits such as apples, etc.) undergo specific processing to improve their appearance and attractiveness.

Also, in order for everything to match the color, it is better to take light and in bulk - you will have the opportunity to try and evaluate it yourself before purchasing.

First of all, you should pour boiling water over the ingredient for 15 minutes, rinse well, and dry on a towel. By the way, this method is applicable for absolutely all dried fruits.

Baking in a special muffin tin is the second most important and easiest part after mixing the muffin batter.

Here are the products I take:

200 grams of wheat flour; ½ teaspoon salt; 1 teaspoon baking powder, which can be replaced with baking powder; 4 tablespoons regular sugar; 2 pieces of chicken egg; 100 grams of butter; 100 milliliters of selected milk; We take vanilla sugar according to the taste of the hostess or host; up to 70 grams of fresh raisins and dried apricots; You will need oil to grease the cake pan.

How to make raisin cupcake:

1. I prepare dried fruits and then dry them, as described above.
2. I stir the sugar and eggs with a whisk (or, if you have one, use a mixer/special processor to knead the dough) in a bowl. Don't bother trying to ensure that the sand sugar is completely dissolved, the main thing is the egg.
3. Using a sieve, I sift the flour and baking powder into one pile.
4. Before it boils, I gently melt the butter on the stove/in the microwave. Have you decided to cook in a slow cooker? No problem, then just melt the fat in a cup.
5. IN egg mixture I pour it in carefully, piece by piece. wheat flour, stirring constantly.
6. I pour warm butter, a pinch of salt and selected milk into a bowl.
7. Using a whisk and spoon, mix the dough for muffins with raisins until it becomes one homogeneous viscous mass.
8. I throw all the dried fruits in there and mix again.
9. I grease the bottom and edges of each silicone figure with a little oil (vegetable or butter) - this will give the cupcakes a golden appearance. If there are any ribs or unevenness on the forms, then I advise you to place them on the bottom. baking paper or parchment.
10. Time to pour the resulting dough into it and send future cupcakes to bake for up to 45 minutes in a preheated oven. If you create cupcakes in a slow cooker or bread maker with a power of about 670 W, then you will need exactly an hour in the “baking” mode.
11. You can check readiness like this: poke a toothpick into the cake and if it is dry after taking it out, then the baked goods are ready.
12. You should only take them out of the silicone things after cooling for a short time, up to 25 minutes.
13. Then it’s a matter of imagination - decorate delicious cupcake whatever you want, whether with powdered sugar on top, mastic sweets, or various spices. But you need to remember about the necessary cooling, otherwise everything will melt, be sticky and not entirely pleasant.

Well, the raisin muffins in silicone molds are ready! Serve after a snack, at tea parties, or events. Guests will be amazed, bon appetit!

Baking with raisins in the oven with butter with photo

All recipes are unique and varied, and each has some, as they say, “zest.” By the way, this is especially noticeable in homemade sweets, since often the housewife or owner brings something unique to the composition and method of preparation.

This recipe itself is classic, it seems like it shouldn’t be any different, but that’s not the case. Here we will look at cupcakes with raisins in molds with butter - they are the very “zest”.

Why creamy? I think it’s not worth talking about the obvious improvement in taste, but, secondly, a high-calorie cupcake is not as bad as they might say, but it’s still worth abusing it in the late afternoon.

As, by the way, mentioned above, fresh milk can easily be replaced with sour milk.

A simple cupcake with raisins and its components:

sand sugar 120 grams; 3 pieces chicken eggs; 220 milliliters of sour or fresh selected milk; 120 grams of wheat flour; 1 teaspoon of soda; 1 teaspoon lemon juice; 50 grams of fresh raisins of any color.

Cupcake and him step by step recipe baking:

1. I wash the raisins in boiling water (about 15 minutes), then dry them on a towel.
2. The dough is not ready yet, but I have already prudently set the oven to 200°C.
3. I keep the butter at room temperature for some time until it becomes soft.
4. I sift the wheat flour into a bowl (this is where the dough will be).
5. I sprinkle granulated sugar and salt there.
6. Separately, using a mixer/blender/whisk/fork, beat the eggs with butter until smooth and thick. I pour this into a bowl of flour.
7. There is also kefir with soda slaked in lemon juice and dried fruits.
8. I thoroughly knead the cake dough until it is soft and sticky.
9. I pour it into the molds and bake the cake for up to 25 minutes.

The recipe for homemade raisin cake is ready! Treat your family and friends, please your friends over tea. Bon appetit!

Cupcake with raisins and yogurt, recipe with photo

Still don’t believe that the recipes are limitless in their composition? How do you like a cupcake made with any yogurt? It will make the dough soft white, with a unique taste.

Shortbread cake with raisins and its composition:

120 grams of butter; 1 glass natural yogurt sugarless; 3 pieces of chicken eggs; 130 grams of regular sugar or powdered sugar; 150 grams of wheat flour; 60 grams of any raisins; 1 teaspoon of soda, slaked with ½ tablespoons of lemon juice; vanilla.

Recipe for raisin cake in the oven:

1. All recipes say that first of all, you should pour hot water over the raisins and let them stand for up to 15 minutes, then dry them thoroughly on a towel.
2. Before preparing the dough, I take the butter out of the refrigerator and leave it at room temperature for a short time. This will make it softer and make it easier to beat with the egg until a homogeneous egg mass is formed.
3. I throw everything into a bowl: flour, sugar, salt, yogurt, a mixture of eggs and butter. The first part of the dough is ready.
4. I add slaked soda along with dried raisins to that bowl. And now I’m thoroughly kneading the dough.
5. I set the oven temperature to 200 degrees Celsius in advance.
6. I pour the dough (future cake) into special baking dishes and leave it to cook for up to 25 minutes.

And now, the cake is ready, delicious as ever. Bon appetit!

Wonderful recipes: cupcake with raisins and chocolate

This recipe is great option for chocolate lovers. A couple of spoons of cocoa or melted chocolate is enough to make an amazing homemade dessert, which literally melts in your mouth.

Recipe for raisin cake in the oven:

exactly 1 glass of selected and fresh milk; 3 pieces of chicken eggs; 5 tablespoons cocoa; 160 grams of regular sugar, which can be replaced to taste powdered sugar; 220 grams of butter; 160 grams of wheat flour; 1 teaspoon of soda, slaked with the same teaspoon of lemon juice; 80 grams of any raisins; half a bar of dark chocolate.

How to prepare all this:

1. I tidy up the raisins by pouring boiling water over them for 15 minutes and then drying them.
2. In a bowl, mix butter, sugar, cocoa, then heat it all on the stove until the first bubbles appear. I pour a little more than half (2/3) and cool it, leaving the second part for glaze.
3. Beat the egg and salt well.
4. Flour, egg mixture, chocolate mixture - in a bowl. I'm already mixing the dough for the cake.
5. I add milk. I stir. 5 Add soda.
6. I add raisins and a finely chopped dark chocolate bar there.
7. Pour the dough into molds greased with vegetable oil. I bake for 30 minutes.
8. After taking them out, I cover them with chocolate glaze on top.

Chocolate raisin cupcakes are ready! Bon appetit.

Baking with sunflower oil

For lovers diet sweets this recipe just in time. However, you are on the right track! However, the advantages are not only the significantly reduced calorie content, but also the appearance, because the muffins become fluffier and softer in vegetable oil.

Here's what I take:

exactly 1 cup regular sugar; 1 teaspoon of soda, slaked with half a teaspoon of lemon juice; 3 pieces of chicken eggs; more than half a glass sunflower oil; 130 grams of wheat flour; 70 grams walnut; 120 grams of any raisins; 220 milliliters of kefir of any fat content.

Cooking time:

1. I prepare the raisins by pouring boiling water over them for 15 minutes.
2. Mix sugar, salt, sifted wheat flour in a deep bowl.
3. I beat the salt and eggs thoroughly and pour them into the flour, along with soda and kefir.
4. I mix all this thoroughly, pouring in sunflower oil little by little.
5. I grind the nuts with a blender/rolling pin, throw raisins and nuts into the dough. I stir.
6. Pour the dough into greased molds and bake at 180 degrees for up to 25 minutes.

Bon appetit!

• You don’t have to make do with just raisins, but also add finely chopped dried apricots and various nuts/dried fruits.
• Do you want muffins? No problem. The secret is simple: the ingredients are absolutely identical to the recipes regular cupcake, only half as much sugar, eggs and butter are put in. At the same time, there is a smaller “blow” to the figure for the thrifty ones.
• If you separate the whites from the yolks and mix them with sugar, the muffins will turn out much tastier.
• Be extremely careful when removing baked goods from the oven, because the delicacy is very, very fragile!
• I advise you to use sweet and sour raisins for cooking; you should not use sultanas. And you can soak it as much as you like, because the “delicacy” increases in direct proportion to the soaking time. Leave it at least overnight - you won’t regret it.

Good luck in your culinary endeavors!

My video recipe