Semolina muffins with dried apricots on kefir
10 servings
60 minutes
Semolina muffins with dried apricots on kefir are a delicate treat infused with the coziness of Russian cuisine. Semolina gives the dough an airy texture, while the sour milk kefir makes the baked goods especially soft and fragrant. Bright notes of lemon juice harmoniously complement the sweetness of dried apricots, creating an exquisite flavor combination. These muffins are an excellent choice for breakfast or a cozy tea time, as they are tender, light, and surprisingly delicious. With no sugar added, they are suitable even for those watching their diet, while stevia adds pleasant sweetness without extra calories. Each serving hides a piece of sunshine — dried apricots filling the baked goods with fruity sweetness. Baked to a golden crust, they will adorn any table with their taste and aroma.
1
Pour boiling water over the dried apricots for a few minutes, then rinse well.
- Dried apricots: 10 pieces
2
Separate the yolks from the whites.
3
Whip the egg whites to stiff peaks, adding lemon juice when a thick foam forms.
- Citric acid: 1 g
4
Whisk the yolks with kefir, sweetener (can use stevia), and vanillin.
- Kefir: 200 ml
- Sugar substitute: to taste
- Vanillin: pinch
5
Add the baking powder and mix thoroughly.
- Baking powder (raising agent): 1 teaspoon
6
Gradually add semolina, mixing the dough quickly.
- Semolina: 150 g
7
Add lemon juice (more or less depending on the desired strength of the lemon flavor) and mix well again.
- Lemon juice: 3 tablespoons
8
Gently fold in the whipped egg whites, mixing the batter from bottom to top.
9
Fill the muffin molds halfway, place one piece of dried apricot in the center, and top with the remaining batter (it made ten pieces).
- Dried apricots: 10 pieces
10
Bake in a preheated oven at 170 degrees for about forty minutes.
