How to cook delicious ryazhenka muffins. Airy cake with frozen berries on fermented baked milk

If you, like me, love ryazhenka, then this easy muffin recipe- just for you. In general, I can’t say that ryazhenka plays some key role in it exactly as ryazhenka, rather, it is simply required as a liquid component of the dough (you know, you can just as well take drinking yogurt or kefir instead), however, a subtle, subtle, pleasant aftertaste of baked milk is present. And this flavor is great! However, even if you are indifferent to ryazhenka, still take this simple muffin recipe into service - you must admit, it often happens that accidental surpluses of sour-milk products (including ryazhenka) are formed in the kitchen, so if you need to dispose of something like this , this option will always help out. It turns out fast, uncomplicated in taste, very simple homemade cakes, but in this simplicity of it there is so much home warmth, mother's care, family ties hidden that it is impossible to resist!

Ryazhenka is a traditional dairy product in many countries of the post-Soviet space, which is obtained by fermenting ordinary baked milk with thermophilic lactic streptococci.

So, muffins - a simple recipe for fermented baked milk. What is worth trying to understand that it is wonderful.

Ingredients:

2 cups of flour;

1 glass of fermented baked milk;

1 cup of sugar;

80 ml of vegetable oil;

1/2 tsp salt;

1 tsp soda;

150 g of any berries (I took raspberries, perfect with blueberries, blueberries, strawberries, currants).

As always when making muffins, a simple rule follows: mix dry with dry, liquid with liquid. Pour flour, add salt and soda there and mix well.

In the second bowl, pour the fermented baked milk and butter, break the eggs, add sugar.

We mix.

We combine liquid with dry.

Mix in several movements by folding.

Add berries.

Mix quickly again.

Pour batter into muffin cups, filling them 3/4 full.

Bake at 200 degrees for about 30 minutes.

And enjoy... This is the perfect addition to your morning cup of tea!

Bon appetit!

It is easy to prepare an airy cake with a frozen berry in ryazhenka - let's take a delicious kefir or other fermented milk product, eggs, flour, knead the batter - and in an hour your fragrant pastries are ready.
But if you decide to add berries to the dough, there will be some difficulties. From the abundance of liquid in the dough, a cake with berries often does not rise, and although it is just as tasty, the view becomes unpresentable. There are a few tips on how to avoid excessive moisture in the dough.
If some ordinary products are replaced with others, the taste of the cake will change, and then the cake from an everyday dish will be digested into a festive pastry, which you can treat guests to.
By the way, for any celebration you can cook
So, the recipe for an airy cake on ryazhenka.
Berry Cake Ingredients:
- 3 eggs;
- 100 grams of butter (frozen);
- 1 glass of fermented baked milk;
- flour 2-2.5 cups;
- 1 glass of frozen blackcurrant or other berry of your choice;
- 1 teaspoon baking soda or baking powder
- 1.5 cups of sugar;
- 1 tablespoon of refined vegetable oil.

How to cook with a photo step by step

To prepare a cake on ryazhenka, you need to mix the eggs with a whisk. There is no need to foam.








I propose to replace the traditional kefir for baking with ryazhenka. Pour into a bowl, the ryazhenka we have chosen. Take Ryazhenka with a high fat content, if the expiration date is coming to an end - it's not scary, as it will be more active in baking.










Add soda one teaspoon without top. Since we have fermented baked milk and sour berries in our dough, we do not extinguish soda.




Mix the dough until smooth with a mixer or whisk.
Mix the berries with flour without defrosting!

Mix the dough very quickly and vigorously. The best way to do this is with a spoon.
Since the berries are sprinkled with flour, they will be relatively evenly distributed over the dough and will not settle.




Pour the dough into a mold greased with refined vegetable oil. On the surface of the dough, traces of the reaction of berries, sugar and fermented baked milk are already visible. The surface melts into holes a little.



We bake our air cake in the oven at a temperature of 180-200 degrees. The average baking time is 1 hour. But after 45 minutes, it is worth checking the dough with a skewer. If the surface of the cake is sticky but springy and the skewer is dry, the cake is ready. If one of the tests is negative, bake the cake for another 10-15 minutes.




The surface of the cupcake should turn out porous, as if lacy.
Let the cake cool and remove from the mold.





The cupcake comes out airy and fluffy not only on the outside, it is very fluffy all over.




Since the berries are defrosted already in the hot dough, they almost do not release juice, and the cake does not become wet.



Another option for placing berries in the dough would be semolina. If the berries are laid out in layers in the dough, then this is the best option. Pour 1 dessert spoon of cereal, a layer of berries, semolina again, this time 1-2 tablespoons, into a 26 cm diameter mold. Cover the berries with dough.




Then the berries in the dough will be a layer, but there will be no excess liquid in the cake.
You can brew tea or pour cool compote and treat yourself to a cupcake with berries.
The recipe for an airy ryazhenka cake was sent by Tatyana ATV.
You might also be interested in how to cook

Step 1: Prepare the oven and muffin tin.

First, preheat the oven to 180 degrees Celcius. Now we prepare the form for muffins, just put 1 paper pastry cup in each cell. If you do not have such cups, it is better to grease the form cells with any vegetable or butter fat, such as margarine, butter or sunflower oil, you can even use lard for this purpose.

Step 2: prepare the dough.

Using a sieve with a fine mesh, sift the required amount of wheat flour into a deep bowl. Then add baking powder to it and mix the ingredients with a whisk until smooth. We drive eggs without shells into a deep bowl, add softened butter, vanilla sugar, regular sugar and beat the ingredients with a mixer until a homogeneous airy texture and complete dissolution of sugar grains. We begin to mix the ingredients by turning on the kitchen appliance at the lowest speed, and increase it to the maximum as the egg mass thickens. We give this process at least 10 - 15 minutes.
Then add fermented baked milk to the egg mass and beat the ingredients at medium speed for another couple of minutes. Then gradually add mixed dry ingredients into the same container, that is, wheat flour, baking powder and a few tablespoons of cocoa powder.
Knead a semi-thick dough without lumps. In total, it will take approximately 20 minutes. We let the finished flour semi-finished product brew 3 - 4 minutes.

Step 3: Bake the muffins.

After the required time has elapsed, using a tablespoon, spread the dough into a muffin pan prepared for baking. We fill each cell or paper cup with dough halfway. We check the oven, whether it has warmed up to the desired temperature and only after that we put the form into it on the middle rack.
Bake muffins for 20 - 25 minutes. After the required time has elapsed, we check the readiness of flour products with a wooden toothpick. We introduce its end into the middle of one of the muffins and pull it out, if the end is dry, then baking is ready. If the tip of the toothpick is a little wet and there are pieces of dough stuck to it, then let the muffins come to full readiness for another 2 to 3 minutes. When baking is done, remove the muffin tin from the oven, holding it with a kitchen towel. Let the baked goods cool down a bit.
After, carefully holding the paper cups with your fingers, transfer the muffins to a metal grill and cool to room temperature. If desired, remove paper cups from baking or leave muffins in them. After a while, put the pastries on a large flat dish and serve with your favorite drinks.

Step 4: serve muffins on ryazhenka.

Ryazhenka muffins are served at room temperature. After they are decorated with powdered sugar, any cream, syrups, chocolate icing, mastic, whipped cream or whipped sour cream. Also, this dessert can be supplemented with canned or fresh berries and fruits. Cook with love and enjoy! Bon appetit!

- - Sometimes instead of butter, you can use creamy margarine, but of the highest grade and with a small amount of liquid.

- - You can use liquid vanilla extract instead of vanilla sugar.

- - Food baking powder can be replaced with ½ teaspoon of soda and 1 tablespoon of vinegar, extinguishing the first ingredient, the second directly into the bowl with the liquid mass.

- – Muffins can be prepared with any filling, such as berries, fruits, chocolate, nuts, jam or jam, if desired.

- - The dough can be mixed with a regular whisk and after a wooden kitchen spoon, of course then it will take a little longer to cook.

If the hostess does not have sweets for tea drinking, a fermented baked cupcake will be a good and quick treat option. The recipes for these desserts are quite simple. You don't have to spend a lot of time preparing them. The dish is tender and fragrant. It will please both guests and family members.

Dried grape pastry

For its preparation you will need:

1. 200 milliliters of fermented baked milk.

2. - 150 grams.

3. 250 g flour.

4. Two small spoons of vanilla powder.

5. Baking powder (the same amount).

6. 200 g dried grapes.

7. Two eggs.

8. Butter - 100 grams.

The ryazhenka cupcake according to the recipe with the addition is done as follows: eggs are ground with sugar, vanilla powder is poured into the mixture, the components are combined with softened butter, beat well, ryazhenka is poured into the resulting mass. The ingredients are mixed, then washed dried grapes are added to them. Flour is combined with baking powder, placed with the rest of the products. The dough for a ryazhenka cake according to a recipe with dried grapes should not be very dense. It is placed in a baking dish. The dish is cooked in the oven for fifty minutes.

Cupcakes with cocoa

Baking includes:

1. 180 milliliters of fermented baked milk.

2. Two small spoons of baking powder.

3. 80 g of sugar sand.

4. Flour - 1 cup.

5. Five large spoons of cocoa powder.

6. Three eggs.

7. Butter in the amount of 200 grams.

8. Vanillin - 1 small spoon.

Ryazhenka cupcakes according to the recipe with cocoa are prepared as follows: flour should be combined with baking powder, eggs should be ground with butter and granulated sugar. Pour fermented baked milk into this mass. Cocoa powder is added to the dry ingredients. The products are combined with the egg mixture. The basis for desserts is placed in molds.

Ryazhenka cupcakes according to the recipe with cocoa are baked in the oven for twenty-five minutes.

Delicacy with cottage cheese

The composition of the dish includes:

1. Sugar sand in the amount of 250 grams.

2. Two eggs.

3. Butter - about 100 g.

4. Flour - 2 cups.

5. Cottage cheese in the amount of 200 grams.

6. 250 milliliters of fermented baked milk.

7. Soda - 1 pinch.

8. 100 grams of granulated sugar.

There are several options for making a delicious ryazhenka cupcake. The recipe with the addition of cottage cheese looks like this: the eggs are ground with sugar and softened butter, the components must be mixed. Add ryazhenka and wheat flour pre-sifted with soda. Half of the mass is placed in a bowl covered with sunflower oil or semolina. Cottage cheese is combined with sugar. From it you need to make medium-sized balls. They are evenly distributed over the surface of the dough. Then the second part of the base is placed. Baking is cooked in the oven for thirty minutes.

Delicacy with currant

It includes:

1. Two eggs.

2. Flour - about 500 grams.

3. A glass of granulated sugar.

4. The same amount of fermented baked milk.

5. Vanilla powder packaging.

6. A large spoonful of baking powder.

7. A glass of red currant.

8. Black currant (the same).

9. Sunflower oil (3 large spoons).

How to cook a berry cake on ryazhenka? A recipe with a photo will help you create a wonderful dessert. Eggs should be combined with sand, sugar and vanilla powder. The resulting mass should have a dense texture. Put ryazhenka and butter in it. Flour is combined with vanilla powder. Mix with other products. Dessert is made in a slow cooker. The bowl of the device is covered with oil. Put the dough in it, which is sprinkled with berries.

The dish is cooked in the baking mode for forty-five minutes.

Ryazhenka is a very healthy fermented milk product and it is very tasty in itself. But ryazhenka reveals itself in a completely special way if you cook a variety of pastries on its basis.

Be sure to cook tender muffins with fermented baked milk. It gives the dough a very light, delicate caramel flavor and a magical creamy aroma. Sweet raisins and a thick nut crust on top will be the perfect complement to this bouquet.

It takes no more than 15 minutes to prepare, another 20 minutes will be needed for baking - and a breathtaking breakfast or afternoon snack is ready! By the way, in this recipe you can use fermented baked milk, the expiration date of which is about to end - this is an excellent option for useful disposal of the product.

Ingredients (for 8 muffins)

• 130 ml ryazhenka
• 125 grams of flour
• 100 grams of sugar plus 1 tbsp. spoon
• 40 grams of vegetable oil
• 1 egg
• 1 teaspoon baking powder
• a pinch of salt
• half a glass of dark raisins
• half a glass of walnuts

How to cook muffins with raisins on ryazhenka

First, mix dry ingredients together: flour, sugar, salt, baking powder.

Separately, mix the fermented baked milk, butter and egg until smooth.

Pour the liquid base into the dry ingredients.

Mix quickly. You do not need to knead the dough to perfect smoothness - you just need to make sure that there is no dry flour left.

Pour raisins with hot water and let stand for five minutes, then squeeze it out and add to the dough.

Divide the batter among the molds, filling them three-quarters full.

Place the walnuts in a blender, adding 1 tablespoon of sugar.

Grind the nuts until crumbly and sprinkle them thickly on top of the muffins. During baking, the nuts will brown and, together with sugar, form a crispy fragrant crust, which will contrast with the most delicate ryazhenka dough.

Bake products in an oven preheated to 200 degrees. It is better not to use the convection mode, otherwise the muffins may not have a uniform rounded cap, but a curve and not so beautiful.

Muffins need to bake for 20 minutes. Check readiness with a toothpick or match, while the top of the muffins should be golden brown.

The most delicious muffins are just out of the oven. And so rather pour a glass of fermented baked milk or milk and treat yourself to a wonderful dessert!