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عربSmall muffins filled with toffee on sour cream
12 servings1 hour
Wheat flour - 200 g, Chicken eggs - 1 pc., Sugar - 100 g, Sour cream - 1 pack., Butter - 50 g, Baking powder - 1 tea liter, Toffees - 12 pcs., Powdered sugar - to taste
12 servings1 hour
Wheat flour - 200 g, Chicken eggs - 1 pc., Sugar - 100 g, Sour cream - 1 pack., Butter - 50 g, Baking powder - 1 tea liter, Toffees - 12 pcs., Powdered sugar - to taste
Stir the egg with the sugar. 
Add sour cream. 
Mix. 
Add oil. Mix. 
Stirring, gradually add flour with baking powder. 
Like this!
Put the dough in molds. Fill the molds by half. 
Put toffee in each cupcake. 
Drown the toffee in the dough, pressing slightly. 
Flatten the top of the cupcakes. 
Bake in an oven preheated to 180 degrees 20 minutes, focusing on your oven and using wooden sticks. 
Like this!
To serve the muffins, you can slightly cool and sprinkle with icing sugar. Enjoy your meal!