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150 gr powdered sugar (can be added if you like it sweet)
50 gr sour cream or plain yogurt
3 large eggs
1 tsp vanilla essence
1 grated lemon rind
190 gr wheat flour
20 gr cornstarch
1 tsp baking powder
500 gr sour fruit
2 tbsp sugar
How to make
1. Preheat the oven to 170 degrees, grease a muffin tin with margarine or carlo.
2. Mix flour with baking powder, sift, set aside.
3. Wash and cut the fruit, drain, mix with 2 tablespoons of sugar (if using canned fruit, you don't need to add sugar).
4. Beat butter, sour cream with sugar to white and soft.
5. Enter the eggs one by one while beating (if the dough breaks, its ok).
6. Enter the vanilla and lemon zets while beating.
7. Turn off the mixer, add the flour, mix well (thick dough).
8. Pour into a muffin tin, immediately divide by 12, smooth.
9. Sprinkle fruit over the dough.
10. Oven at 170°C for 35-40 until cooked and the surface is golden brown, do a toothpick test (I use lower apinata and store on lower shelf for 30 minutes, transfer to middle rack using upper fire until browned).
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