A bit of history

The current value of the Muffin literally "biscuit tea". In the tradition of English muffins served with tea of the famous "five-o-clock". In our days snack bars, restaurants, pastry shops offer a immense variety of all sorts of cakes, pies, muffins. However, the usual muffin, or, as they are called in everyday life, muffins that are so smartly purchased at an outdoor cafe, quite different from the conservative tradition of English dessert. It is interesting to note that "our" version - the version of the overseas North American muffins. The special feature of the North American muffins is additional paper rosette – molds.

Which molds to choose

Paper baking molds have their obvious advantages and equally significant disadvantages. A clear advantage - they are not expensive, really easy to use. Since it does not need to waste time soaking and scrubbing the metal shapers (who knows, that understands, about what there is a speech). Paper bake cups no need to grease the costly butter, they are harmless, comfortable even when leaving the city, on nature. But tins of paper – of course, disposable. When baking do not retain the shape of cupcakes. In order to avoid deformation of the dough during baking in paper forms is cooler than when baking in a metal, is filled in it forms only half. Therefore, the best solution, of course, would be to use hard iron molds in which to invest easy and hygienic paper.

Despite the fact that is known to untold thousands of original recipes, try this simple recipe, the cupcakes are "running" right out of the oven entry...

Ingredients and cooking procedure

Mash 2-3 eggs with sugar. Add 3-4 tablespoons of sour cream, 1/2 teaspoon soda, pinch of salt, a teaspoon of lemon juice or a pinch of citric acid. Melt half a pack of butter or margarine and add in flour until the consistency of thick cream. Pour washed raisins, nuts, crumbs of chocolate. Mix. Arrange the ramekins on a baking sheet. Fill batter into molds until half and place the pan in the oven at 210-220 degrees for 20 minutes. Check wood torch or toothpick - if after immersion in cupcake wood remains dry, and the cupcakes already flushed, then you are all set!