The moist texture of these cupcakes flavored with summer berries will appeal to everyone who loves the feeling of a biscuit melting in your mouth. For the test, you do not need to use vegetable oil, in the baking process dough based on egg whites rises, and liquid flows down. As a result, after turning over air cupcakes turn out, on top of which is lemon Kurd cream. These wonderful lemon yellow muffins дополнят послеобеденный чай. 
Time: 50min Difficulty: easy Amount: 4 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 100 gr. Sahara
- 3 tbsp. l premium flour
- 1.5 tsp finely grated lemon peel
- A pinch of salt
- 3 tbsp. l freshly squeezed lemon juice
- 160 ml. skim milk 3%
- 1 large egg at room temperature, protein separate from yolk
- A large handful of different fresh or frozen berries (e.g. raspberries, blueberries and blackberries)
Recipes with similar ingredients: premium flour, lemon zest, milk, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Oil 4 volumes of Ramekin 150 ml. and sprinkle them with sugar, removing excess. Put them in large form (for example, in a baking dish).
- Spread the berries evenly across the bottom of each ramekin.
- Combine sugar, flour, lemon zest and salt. Add lemon juice, skim milk and egg yolks. Whisk until homogeneity. Beat 2 egg whites until soft peaks form. when lifting the whisk. Stir them into the dough until full associations.
- Spread the weight on the ramekins. Pour boiling water into a large capacity and bake for about 35 minutes until top golden brown. Let the muffins cool for 15 minutes in the water bathhouse.
- Then take out the ramekins and either continue cooling to wire rack, or turn the cupcakes on a plate so that the berries and Lemon sauce ended up on top. Serve warm or room temperature.
