Cupcakes cheese and yogurt

Description

The amount of liquid and sugar they are closer to the muffins, and the size of the cupcakes. But the taste in any case amazing - the cupcakes turned out tender, crumbly, flavorful. And done quickly, without hassle.

Ingredients

Flour

250 г
Bran

5 ст. л.
Cheese

100 г
Yogurt

150 мл
Chicken egg

1 шт
Soda

0,5 ч. л.
Vanilla sugar

0,5 пакет.
Dried apricots

4 шт
Drain

2 шт
Sugar

1 ст. л.
Vegetable oil

1 ст. л.

Cooking

In a bowl, combine the flour, bran, sugar and vanilla sugar. If bran fry on a dry pan, they will add a subtle nutty flavor, but I had this time little time. In any case, bran makes the dough more crumbly and light.

Pour into the dry mix egg, oil, yogurt (I got blueberry) and baby yogurt. Yogurt and cottage cheese sweet, so the sugar in the recipe by one teaspoon. If you use instead of yogurt and cottage cheese, kefir or yogurt, you can add 1-2 tablespoons of sugar. You can use vegetable oil, and cream, it will make the pastry, giving it a creamy aroma and taste.

Dried apricots to soak for 30 minutes, rinse and finely chop. Plum wash, remove seeds and also finely cut. Add to batter, mix well. Add soda and mix quickly. If stirred too long and too hard, the dough will not rise.

Molds lubricated with oil.

Fill molds half test.

I did half of it in ceramic forms, half in the silicone. No difference, except that the silicone is easier to tap out the finished cupcakes, but in this case, and they both flew without problems.

Bake for about 30-40 minutes at a temperature of 170-180 degrees (be sure to check Your oven).

Carefully shakes out the cupcakes from the molds. If desired, you can sprinkle them with powdered sugar or cover with icing. My sweet tooth was offered in addition sea buckthorn, mashed with sugar, and I was so sweet :).

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