Nut and raisin muffins

Remove the margarine from the refrigerator in advance and let it soak for 3-4 hours at room temperature to soften.

Put margarine in a bowl and mash with a wooden spatula until smooth.

Add vanillin (1/3 teaspoon without a slide) and gradually add 1 cup of sugar, rubbing margarine until white and sugar is completely dissolved.

Separate the whites from the yolks and add one yolk to the margarine, stirring the mixture well. At this stage, you can use a mixer.

Add sour cream to the mixture, extinguish soda with vinegar and pour into the mixture, mix everything gently.

Finely chop the nuts and add together with the raisins to the mixture, mix everything gently.

Beat 4 egg whites in a separate bowl with ½ cup of sugar until thick foam, as for a biscuit.

Add 1 cup flour to the mixture and gently knead the dough.

Add 2/3 of the beaten proteins to the dough and mix gently so as not to destroy the protein foam.

Add 2 cups flour to the mixture and mix gently.

The rest of the whipped proteins (1/3 of the part) are carefully introduced into the dough, stirring carefully so as not to destroy the foam and the loosened structure of the dough.

Forms for muffins (80-100 g) grease with fat or butter and fill with dough for ¾ of the volume of the form (≈ 1 tbsp of dough for 1 form).

Bake at 210°C for 25 minutes.

Put the finished cupcakes on a cotton napkin and let cool.