Semolina muffins with marmalade
12 servings
90 minutes
Semolina muffins with jam are tender, airy, and fragrant cupcakes that bring a sense of home comfort with every bite. The origins of this recipe trace back to European baking traditions where semolina is used to create a soft texture. Combined with sour milk kefir, it gains an amazing lightness. Melted margarine adds creamy depth of flavor, while fruit jam contributes pleasant sweetness and a bright accent. This dessert is perfect for cozy tea times or breakfasts and pairs wonderfully with fresh coffee or warm tea. Dusted with powdered sugar, these muffins not only please the eye but also provide delight to everyone who tries them.
1
Pour kefir over the semolina and mix (it should sit like this for 10-15 minutes).
- Semolina: 150 g
- Kefir: 50 ml
2
Melt the margarine over low heat until fully melted. Pour it into the semolina. Mix well.
- Margarine: 150 g
3
Add vanillin. Mix.
- Vanillin: pinch
4
Add eggs, sugar, mix, add flour, and stir until a uniform consistency.
- Chicken egg: 2 pieces
- Sugar: 150 g
- Wheat flour: 70 g
5
Place paper tartlets in silicone muffin molds, add two tablespoons of jelly, and the muffin is ready!
- Fruit pastille (marmalade): 30 g
6
Send to a preheated oven at 180 degrees for 15-20 minutes.
7
When ready, we take it out. We place it on a special wooden tray. We decorate it with jelly and sprinkle powdered sugar on top (through a sieve).
- Fruit pastille (marmalade): 30 g
