Muffins with raspberry jam

Moderately moist, rather fluffy muffins with raspberry jam, the dough for which is kneaded with sour cream and vegetable oil. Ready-made pastries are very soft, sweet and in perfect harmony with the berry filling.

Ingredients

• Sour cream 15% - 200 g
• Refined vegetable oil - 100 ml
• Eggs - 2 pcs.
• Sugar - 100 g
• Flour - 250 g (2 cups with a capacity of 200 ml, without a slide)
• Soda - 1 teaspoon
• Baking powder - 1 teaspoon
• Raspberry jam - 100 ml
• Vanillin - 1 pinch
• or vanilla sugar - 10 g
• Salt - 1 pinch

Directions

1. Dial spoons of baking powder and soda without a slide. Instead of vanilla, you can take vanilla sugar.
2. Turn on the oven to preheat to 180 degrees.
3. Sift the flour into a deep bowl.
4. Add baking soda and baking powder. Stir.
5. Add sugar, vanilla, salt. Stir.
6. In another deep bowl, combine eggs with sour cream. Stir at low speed mixer.
7. Continuing to knead, add vegetable oil.
8. Pour the liquid mixture into the container with the dry ingredients.
9. Stir with a spatula until all the flour is moistened. You don't need to stir for a long time. If small flour lumps remain, it's okay. The dough becomes thick.
10. Prepare muffin cups (I used a metal plate and silicone liners).
11. It is most convenient to deposit the dough with a pastry bag, but you can also use a spoon. Fill each mold halfway.
12. Put a serving of raspberry jam in the middle of each blank.
13. Spread the remaining dough on top.
14. Send to a preheated oven, bake the muffins at 180℃ for 15-25 minutes (the time depends on the characteristics of the oven - be guided by your technique when baking).
15. Muffins with raspberry jam are ready.