Ingredients

filling

to test

Features

Description

1. Prepare plum: cut in half, remove the seeds and finely chop into cubes, sprinkle with sugar and cinnamon and leave aside.

2. Take the test. Sift flour with baking powder, baking soda and salt. Mixer beat butter with sugar and vanilla essence in a creamy mixture. While continuing to whisk, add the eggs, one at a time, whisking until smooth mixture. Gradually add the sifted flour. Reduce speed, gradually add yogurt (in three stages: the flour alternately Part yogurt), continuing to stir with a mixer, until the mixture is thick and smooth. If you are not using a liquid yogurt, and sour cream or yogurt mixture becomes quite thick — the last part of the meal, you can simply cut back already at the finish.

3. Preheat oven to 180 degrees.

4. Decant the juice, resulting in a bowl with drain, and add the cubes into the dough. Mix. Groove baking muffin grease and fill 3/4 of the test volume. Cut open the top halves of the drain (not completely) and put it in the dough.

5. Bake for about 20 minutes or as long as muffins not acquire golden color and will not yield to touch. Allow to cool in the tins, gently flip on a flat dish or tray, flip again.

Can be folded in a sealed posudinku muffins and store in the refrigerator for 2-3 days. (If that is stored!)

* Fans of large forms not prohibited on the basis of this recipe to bake a large cake. *

Translated by site: wday.ru