Healthy muffin recipes. Cinnamon muffins. 600 g flour, 150 g butter, 1 tbsp.vegetable oil, 1 cup milk, 2 tablespoons sugar, 0.5 tsp. salt, 30 g fresh yeast, 100 g butter, 1 cup sugar, 2 tsp. ground cinnamon.

Dissolve yeast in one-third cup water, add 1 tea spoon sugar, stir and leave in a warm place until the surface froth. Sift the flour in a bowl, add melted butter and mash with hands. Add yeast, milk, sugar, salt, vegetable oil, knead the dough and put it, hiding in a warm place, for fermentation. After about 1-1,5 hours knead risen dough and leave for another 1-1,5 hours for secondary recovery. Then you can mold muffins. To do this, roll the dough into a rectangular layer of thickness 0.7 cm. Smear the surface with softened butter evenly, sprinkle with sugar and cinnamon, wrap in rolls. Cut roll crosswise into pieces of length 2-2,5 cm. Fix each piece from one side, and straighten from the other, giving it the form of rosette.  Lay “rosettes” from healthy muffin recipes on an oiled baking sheet and bake at 220-250 degrees for 10-15 minutes.

Cream muffins

80 g fresh yeast, 3 tbsp. sugar, 0,5 l milk, salt, 25 g vanilla sugar, 2 tbsp. sunflower oil, flour.

Crumble fresh yeast and pour with sugar. Leave for 1 hour. The yeast will begin boiling, and then subside. Take a container that is convenient to knead the dough, and begin mixing. Ready-made yeast, half a liter fresh milk, a little salt, 25 g vanilla sugar, sunflower oil. Mix all this, and add flour. Then allow the dough growing 3 times. At this time, heat the oven. Form balls (as a tennis ball). Then press these balls to a thickness of 1 cm. Lay down flat cakes in half, so that the upper half would be slightly less than the lower. If the dough is sticky, then hands should be lubricated with sunflower oil. Place tortillas from healthy muffin recipes on a baking sheet, and wait till they grow, then bake. Bake until a characteristic muffins smell.

Cream: 1 can condensed milk, 200 g butter, 200 grams powdered sugar, vanilla, nutmeg.
Mix all this mixed to an increase in volume. Hide in the refrigerator.
When muffins cool down, fill the inside of muffins with cream using a syringe. Buns are ready.

Curd triangles with jam

200 g wheat flour, 200 g cottage cheese 9%, 200 g butter, 3 tbsp. sugar, 1 cup jam, 1 tbsp. powdered sugar, 1 tsp. grated lemon peel, 0.5 tsp. salt.

Sift flour, add salt, sugar, lemon zest, cheese, bits of butter and knead a dough. Roll the dough on a board sprinkled with flour. Thickness is 0.5 cm, cut into squares of 10×10 cm. Put jam in the middle of each square, fold squares in half diagonally and fix edges. Bake in preheated oven for 15-20 minutes. Sprinkled ready warm triangles with powdered sugar.