Vanilla muffins

1. Butter (can be replaced with margarine or spread) to get out of the refrigerator in advance - it will need a soft consistency.

2. Turn on the oven at 180 degrees Celsius and set the convection mode or heating from above and below.

3. In soft butter, enter the entire volume of sugar and carefully grind it to a homogeneous consistency.

4. Next, drive one chicken egg into the sugar-butter mixture and mix with a mixer at low speed.

5. Separately, in a bowl or other container, sift premium wheat flour, baking powder (can be replaced with baking soda), salt and vanilla for an appetizing flavor.

6. All dry products are slightly introduced into the liquid, mix and beat with a mixer until a homogeneous consistency.

7. Pour the milk at room temperature into a bowl with the dough and mix again, first with a spoon and then with a mixer. The dough should turn out to have a viscous and soft consistency, as if pouring with a thick ribbon.

8. Put special paper molds for cupcakes or muffins in a baking dish (sold in stores and supermarkets). Then transfer the dough into a pastry bag and use it to put it into molds, filling them about 2/3 of the way. If there is no pastry bag, you can use an ordinary tablespoon for this.

9. Put the form with muffins in an already heated oven and bake them for about 15-20 minutes until an appetizing golden crust on top. The readiness of muffins can be checked by piercing them in the very center with a toothpick. If there are traces of dough on the toothpick, then the muffins should be kept in the oven. If the toothpick remains completely clean after piercing, then the cupcakes are ready and you can get them.

Ready-made muffins need to cool down a little and can be served to the table with warm milk or hot cocoa. You can store them in the refrigerator, wrapped in plastic wrap.

Bon appetit!