Crispy Kefir Jam-Filled Muffins for Breakfast

Crispy, aromatic — they are ideal for any breakfast!!! The muffins turn out very tasty, they are completely different from the muffins we are used to, they have a crispy crust and a loose crumb. Very tasty even warm. I don’t recommend preparing a large quantity at once, as the next day they will lose significantly in taste.
cook time: 40 min
Gavin Tanner
Crispy Kefir Jam-Filled Muffins for Breakfast

Nutrition Facts (per serving)

310
Calories
11g
Fat
47g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Sugar 110 g
Wheat flour 300 g
Vegetable oil 80 ml
Baking powder 1.5 tsp
Chicken eggs 1 pc
Kefir (I used yogurt) 175 ml
Jam 3 tbsp

Recipe instructions

Step 1

Step 1
Ingredients. Since the dough cooks very quickly, we start by preheating the oven, preheating it to 200 C.

Step 2

Step 2
We take two containers. In the first, mix all the dry ingredients, sift the flour with baking powder, add sugar and mix.

Step 3

Step 3
In the second, mix liquid kefir (I used homemade yogurt), egg and vegetable oil, mix, no need to beat, just mix everything until smooth.

Step 4

Step 4
Add liquid ingredients to the dry mixture. Using a large spoon, mix everything with quick movements.

Step 5

Step 5
There is no need to achieve smoothness of the dough, because then the finished muffins will turn out hard, the dough should turn out loose, slightly lumpy.

Step 6

Step 6
Place a small amount of batter into the prepared pans to cover the bottom.

Step 7

Step 7
We make indentations in the dough, you can use a spoon, or you can just use your finger dipped in water. Place jam in the cavity (I used orange and blueberry).

Step 8

Step 8
Cover the top of the jam with dough again. Place in the oven.

Step 9

Step 9
Bake the muffins for 20-30 minutes (depending on size) in an oven preheated to 200C. Let cool slightly and serve while still warm for tea. I only got 10 medium sized muffins. Bon appetit!

Additional rubrics

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