Whole grain muffins with boiled. Whole Grain Apple Diet Cupcakes Recipe

Hello friends! Today we have practically a cake, just not quite, today we have a cake! But it is in no way inferior to the cake, because this is the same Capital cake, which many remember from childhood, and many have already baked at home. The recipe, fortunately, is not a secret, but the technology is simple, standard for cupcakes. In general, I wanted to raise the topic of GOST cupcakes, they are very tasty, uncomplicated, almost everyone likes them, and they are also very fatty and sweet, some are too straightforward. If you remember, this is the fault of all cakes, muffins and cookies, almost all baked goods are in accordance with GOST, and all because sugar is an excellent preservative at this holiday of carbohydrates!

Classic recipe Capital cupcake very easy to remember: 175 gr. sugar, raisins and butter, 240 gr. wheat flour, 140 gr. eggs (2 medium-large or 3 small eggs), half a teaspoon of baking powder. The technology is standard for cake: first, butter and sugar are beaten until whitening, then eggs are added, then flour and dried fruits. Basically, the recipe for this cake is very similar to the recipes for English Christmas muffins: if you soak the raisins in strong aromatic alcohol, add spices to the dough, you get a Christmas cake that can be stored for a long time. At the same time, you can bake cookies from this dough, the composition and proportions are quite suitable so that the dough can be deposited on a sheet in the form of small buns and baked the most delicate biscuits... But my task was different: to make this cake a little less high in calories, at least a little like what we usually call "healthy pastries." Therefore, I slightly reduced the amount of butter, reduced the sugar, and instead of white flour I took homemade whole grain. Here's how I did it, I took:

210 gr. whole grain wheat flour (in the original 240 white, but I reduced it, because zz is more moisture-absorbing)

150 g soft butter;

130 g sugar (in the original 175, it's too sweet!);

½ tsp a baking powder (for example, such a phosphate-free Sekowa);

2 medium-large eggs (about 140 gr. Just);

1/4 tsp salt (salt is a flavor enhancer, I add a little bit to all baked goods)

200 gr. raisins (original 175 gr.)

icing sugar for dusting.

The process is simple, here's how to do it:

• Make sure all food, especially eggs and butter, room temperature(take it out in advance), turn on the oven and heat up to 180 degrees. I added fresh flour to all this and mixed it with baking powder.

• Pour the raisins with boiling water for 10 minutes, drain the water, cool, roll the raisins in flour.

• Put butter and sugar in the mixer bowl. I made the dough in a plastic bowl in a kneader (it has a large plastic bowl and two sets of whisks for a pastry in the basic kit), and began to beat at the second speed.

• After the mass brightens and becomes more fluffy, add eggs one at a time. First one, then, as it fully combines with the oil mass, add another.

• At the lowest speed of the mixer, add flour, as the dough becomes smooth, turn off the mixer and add the raisins, mix with a spatula.

• Pour the dough into the prepared mold, smooth the surface. As a form, I used it, it is designed for a pound of dough (9X25X7.5 cm.) And is made of a super-modern composite material that feels like plastic, but does not melt and is completely inert: it does not smell when heated, withstands temperatures higher 220 degrees, not like silicone, and nothing sticks to it at all! But to be sure, I still oiled it with oil))

• Bake for about 40 minutes, check the readiness with a toothpick, the cake should be golden brown, the structure should be strong, the toothpick should come out dry. If the cake starts to brown ahead of time, which is quite possible, reduce the temperature, increase the baking time, and cover the top with foil so that it does not burn. Ovens are different for everyone, so adjust)

• Remove the finished cake from the mold and sprinkle on icing sugar... Do not cut warm! Firstly, the warm one will crumble a lot, and secondly, the pancreas will not be at all delighted with the fresh sweet cake, even if it is a little healthy)) And as it cools down, cut and serve with unsweetened tea - this is a delight!)

By the way, I recently read something funny on the Internet. I was asked how to make the baked goods more dietary, I liked the answer: cut the slices thinner)) In February I think to show here the curd cheese according to GOST, it is very tasty, and not so high in calories, the pieces can be cut thicker)))

Traditional video on how to bake such a miracle)

Good luck and see you soon!

Cupcakes with boiled condensed milk- excellent homemade baking which prepares quickly enough from minimum set products. Children especially like these cupcakes. If you have never tried boiled condensed milk as a filling, be sure to hurry to the kitchen and indulge your household with such pastries. I'm sure everyone will appreciate your efforts.

Ingredients

For making muffins stuffed with boiled condensed milk you will need:

a pinch of salt;
a pinch of vanillin;

80 g sugar;
200 ml of refined sunflower oil;

200 ml of milk;
240 g wheat flour;
1.5 tsp baking powder;
half a can of boiled condensed milk for the filling.

Cooking steps

Beat the egg with salt, vanilla and sugar.

Add sunflower oil.

Pour in milk and beat with a whisk.

Sift flour and baking powder into the dough. Stir until smooth, the consistency of the dough should resemble thick sour cream.

V silicone molds put a little dough, on it - a teaspoon of boiled condensed milk.

Put another spoonful of dough on top to cover the condensed milk.

Heat the oven to 180 degrees, send the muffins to bake until tender, about 25-30 minutes. Sprinkle the cooled muffins with icing sugar. Muffins stuffed with boiled condensed milk are a simple but very tasty treat.

I have been looking for a recipe for a very long time useful muffins from some not top grade flour and all that dietary.

Through trial and error, I realized that without butter, they won't get the crumbly consistency I need. V this recipe its minimum amount and whole grain flour is used. Instead of sugar, you can use a sweetener or honey to make it more dietetic (however, it will give a certain taste).

Besides, these muffins are really cool with raisins! But I had it with a gulkin's nose, and so I wanted cupcakes! Use more raisins, and it will be sweeter, and tastier, and richer.

Don't be surprised either by 1.5 eggs in the ingredients. It's just that I just have the yolk from the previous recipe. For more muffins, simply increase the ingredients to 2 eggs and 2 tbsp. flour and the rest in proportion.

So, we need:

1) Soak the raisins in boiling water. Let it soak, it becomes soft, all the microbes from the market die. In the meantime, we will do the test.

2) In a bowl, measure out 1.5 cups of flour and mix with baking powder.

Add vanillin and cinnamon if you like them. Personally, I have them - secret ingredient any baking. Everyone who tries my concoction cannot understand what is "so unusual, aromatic" in it, it seems that the recipe is the same as theirs, but something else!

Combine all dry ingredients.

3) In a separate bowl, beat the eggs with a pinch of salt and sugar. You can do this with a mixer, but the whisk also makes very airy cupcakes.

4) Add softened butter and stir it as best you can.
5) Pour in the milk, continuing to stir until smooth.

6) Add dry ingredients and knead the dough. Quite thick, but spoonable, like all muffins.

7) Drain the water from the raisins and sprinkle it with flour or starch so that it "sits" better in the muffins and grabs the dough.

Well, in fact, mix with the dough. I repeat once again, do not regret the raisins, this is a classic :-).

Pour 2/3 of the dough into silicone molds (or any other cupcake molds, just silicone ones do not need to be oiled, they are very convenient). I have poured a lot! They have risen very strongly. So it's better to just bake another batch later.

This sounds more like the truth, but with this amount of baking powder, the cupcakes rise a lot, so you need to put in even less.
We send them to the oven, preheated to 180-200 degrees and wait until they rise and brown. This will take about 20-25 minutes.

I tore off a piece that had fallen out to show how beautiful, crumbly and soft the muffins are!

The result may not be perfectly beautiful, but it is very tasty! Good appetite!

Cooking time: PT00H40M 40 min.

What a cupcake! Nice and delicious! Do you know what is special about it?

This is a cupcake from whole grain flour on sour cream, which is why it is much healthier than white flour muffins, which contain a lot of butter, and even more so margarine or mayonnaise. I have long given up on the last two products, using butter and sour cream for baking and other dishes. Moreover, sour cream is better in this regard - it is less fatty than butter. Therefore, it was a pleasant discovery for me that part of the butter in the dough can be successfully replaced with sour cream. Olga, our regular reader, taught me this, for which many thanks to her! I also got carried away with experiments with healthy flour, and more and more often they began to bake our favorite muffins not from white flour, but from spelled flour and then from whole grain. So welcome our beloved cupcake with chocolate chips in an updated form - it was already in a half-grain version, and now it is in whole grain!

The base is the same - eggs, sour cream, a little butter, flour, baking powder. And added to the dough chocolate chips and frozen berries. At first, I was going to just pour in chocolate, and then I got the idea to add frozen blueberries as well. Actually, you can add whatever you want to such a cake: fresh or frozen berries, cherries, nuts, raisins, cocoa ...

For baking, a 24 cm ring or round dish is suitable.

Ingredients:

• 3 medium eggs;
• 100-150 g sugar;
• 200 ml sour cream (1 glass);
• 70 g butter;
• 220 g whole grain flour (1.5 cups);
• 1.5 teaspoons baking powder;
• ¼ teaspoon of baking soda;
• ¼ teaspoon of salt;
• 100 g dark chocolate;
• A handful of frozen blueberries.

How to bake:

For the dough, first beat the eggs with sugar - for half a minute, until a little lush foam; you can use a whisk or mixer, even just shake well with a spoon or fork. But still, a mixer is more convenient and luxurious.

Add sour cream to the beaten eggs (any fat content, only if the sour cream is low-fat and not very thick, you may need more flour, and if it is thick, homemade, then vice versa). Beat or stir a little more.

Melt the butter and pour it into the dough (not hot, but warm). Stir.

We mix the flour with baking powder and soda in advance, and now we sift everything together into the dough - almost all of it, we leave a couple of spoons for now. Can you know how else to do it? Take a little less flour and the same amount more cocoa will chocolate muffin!

Pour in the pieces of chocolate (half a chocolate bar, about 50 g, and it's even more convenient to use ready-made crumbs), mix so that the chocolate is evenly distributed in the dough.

Sprinkle the rest of the flour over the dough, add the berries and mix again, carefully so as not to crush them.

The dough is ready. We put it in a greased mold vegetable oil, and put on the middle level of the oven, preheated to 180C.

We bake a whole grain cake for 35 to 45 minutes, depending on how your oven bakes. It is ready when the wooden skewer comes out dry when the dough is sampled.

We take it out of the oven and let the cake stand in the form for a little - 7-10 minutes, and then pry it on all sides with a spatula and put it on a dish. I cover the dish with the dish and turn it over - once and again.
Here is our cupcake flaunts on a platter!

For even greater beauty and deliciousness, melt the other half of the chocolate bar with a spoonful of oil in a water bath and pour over the cake.

Let the frosting harden a little, and then you can cut the cupcake into portioned pieces and invite your family to help yourself and drink tea with a delicious and healthy whole grain muffin!

You see what a pleasant shade this flour gives to baked goods: a light beige, similar to coffee with milk.

And how great blueberries and chocolate specks look in the context of!

• 2 medium apples (sweet varieties are better).
• a handful of frozen black currants (other sour berries are possible).
• 1-2 tbsp sugar (you can use a sweetener to taste).
• cinnamon - optional.

• Yield: 12 portions of muffins.

How to make whole grain diet muffins:

The dough is very easy to prepare: you need to mix room temperature kefir (this is important!) With soda, when bubbles appear when shaking, i.e. soda will be extinguished with kefir (this is less than a minute in time) - add eggs, a little salt and mix until smooth. However, you can mix everything at once, but I do it in this sequence.

The dough should have a consistency like thick sour cream. I have added 6 tbsp. flour with a slide, the dough is thin (just right for me), but you can make it thicker by adding more flour until you get the thickness you need.

Sugar is not added to the dough at all, the filling gives all the sweetness, but it will be delicious if you add a little raisins.

For the filling, rub the apples on a coarse grater along with the peel (after all, there is precious fiber), take the frozen berries out of the freezer.

Pour half of the dough into muffin tins, put grated apples on top (they will slightly drown in the dough, this is normal), sprinkle with sugar and cinnamon, decorate with frozen black currants (without defrosting), for 1 cupcake you need 2-3 pcs. Fill with the remaining dough. It doesn't matter if the dough does not completely cover the filling, you can pour it in strips altogether.

We put in the oven for 25-30 minutes at a temperature of 160-170 degrees. Readiness is determined by outward appearance- the cupcakes rise well, the top gains density - you can feel it with light pressure. Then we take them out of the oven, take them out of the molds (as the cake cools down, the top of the cake will fall a little, be ready for this), for beauty, you can sprinkle it with powdered sugar, and enjoy such an easy and healthy dessert.

Ready-made dietary ones have a pronounced taste of whole grain flour, they are moist in structure, due to the large amount of filling.

Small Prescription Notes:

1. You can bake both in portioned tins - and in a large form of a suitable diameter, both in the oven - and in a multicooker (in the "Baking" mode). The only thing is that the amount of ingredients for a large form and for a multicooker needs to be increased.

2. When pouring the dough into portioned molds, it is better to leave a couple of molds empty in order to navigate the amount of dough (I had a case that there was not enough dough for 2 cupcakes to fill the top).

3. Sugar in the filling can be replaced with a sugar substitute (or even excluded altogether!), If the dough contains raisins, and the filling contains ripe sweet apples, such as Golden. Then you get baked goods from the category “ proper nutrition". I cooked without sugar and without raisins, only with sweet apples (I put a lot of them in the filling) - even my sweet-tooth children ate a cake, which surprised me a lot. For me, this natural sweetness is the norm.

Bon Appetit!!!

Best regards, Anna Bakaltseva.
Step by step recipe with a photo specially for the site Satya family.