Sour Cream Muffin Cake Recipe

Beat egg whites into stiff foam.Set aside in cool place. Put the muffin form or baking cups into the oven and turn the oven to 200C. Put sugar,salt and margarine in a cattle, add some spoon of water if needed and dissolve into a syrup.Cool a bit. Mix together egg yolks,sour cream,margarine, sugar syrup,flour, lemon zest and raisins.

Take the form out of the oven, grease it well and sift with breadcrumbs or crushed rolled oats. Add to the batter citric acid and soda, mix quickly and thoroughly with an egg whipper. Add egg whites by spoon.Mix gently, don't overmix. The batter should be sticky and not liquid. Pour the batter into the form, brush off the bread crumbs from places that are not covered with dough. Let the cake bake for at least 30 min, small muffins for 20 until checking it. Dont open the oven before earlier than this! Makes 5-6 muffins or one medium-size cake

Substitutes - exchange margarine to 1/3 cup sugar or applesauce or prune puree, exchange sugar to artificial sweetener, add 1 Tbsp more sour cream

Nutritional information for 1 muffin or 1/6 of the cake - 200 kcal, 3g fat (if you use artificial sweetener deduct approx. 100 kcal)

The recipe came with an old Soviet muffin pan. This recipe is modified low-fat version.