Osprey muffins made from whole grain flour. Whole wheat cake with chocolate and blueberries. Quick Recipe: Egg-Free Wholewheat Blueberry Muffins

I have been looking for a recipe for healthy muffins for a very long time. premium flour and all that dietary stuff.

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

In addition, these muffins are sooo cool with raisins! But I had it with a gulkin nose, and I really wanted cupcakes! Use more raisins and it will be sweeter and tastier and juicier.

Do not be surprised also 1.5 eggs in the ingredients. I just had 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 raisins in boiling water. Let it get wet, it becomes soft, all microbes from the market die. And while we're on the test.

2) Measure 1.5 cups of flour into a bowl and mix with baking powder.

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

Mix 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 with a whisk you get very fluffy cupcakes.

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

6) Add dry ingredients and knead the dough. Quite thick, but to get in the way with a spoon, like all ordinary cupcakes.

7) Drain the water from the raisins and sprinkle them with flour or starch so that they “sit” better in the cupcakes and grab the dough.

Well, actually, mix with the dough. Once again, do not spare the raisins, this is a classic :-).

IN silicone molds(or any other molds for cupcakes, just silicone ones do not need to be oiled, they are very convenient) pour the dough into 2/3. I POURED A LOT! They went up a lot. So it's better to just bake another batch later.

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

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

It may not be perfect, but it's delicious! Enjoy your meal!

Cooking time: PT00H40M 40 min.

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

This is a whole wheat flour cake with 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 gave up the last two products a long time ago, using butter and sour cream for baking and other dishes. Moreover, sour cream is better in this regard - it is less fat 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 taught me this, our regular reader, for which many thanks to her! I also got carried away experimenting with healthy flour, and more and more often I began to bake our favorite muffins not from white flour, but from spelled flour and then from whole grain. So meet our favorite chocolate chip muffin in an updated form - it was already in spelled version, and now - 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 chocolate, and then the idea came to add frozen blueberries as well. But in general, you can add whatever you want to such a cupcake: fresh or frozen berries, cherries, nuts, raisins, cocoa ...

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

Ingredients:

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

How to bake:

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

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

Melt the butter and pour into the dough (not hot, but warm). We stir.

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

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

After sprinkling the rest of the flour on top of the dough, add the berries and mix again, gently so as not to crush them.

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

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

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

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

Let the icing set a little, and then you can cut the cake into portioned pieces and invite your family to help yourself and drink tea with a delicious and healthy whole wheat cake!

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

And how cool blueberries and chocolate dots look in the context!

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

Ingredients

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

a pinch of salt;
a pinch of vanillin;

80 g of sugar;
200 ml 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.

Put a little dough into silicone molds, 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 cupcakes to bake until cooked, about 25-30 minutes. Sprinkle cooled cupcakes powdered sugar. Cupcakes stuffed with boiled condensed milk are a simple but very tasty delicacy.

Good afternoon everyone!

I am a cupcake fan .

Cupcakes are my favorite homemade cake.

Fast, tasty, affordable even for novice confectioners.

Classic, banana, orange, lemon, almond, chocolate, cottage cheese, raisin, cranberry...

In my childhood, raisin muffins were called Capital and cost 16 kopecks in the buffet of the pool, which I went to

I haven't bought anything in stores for a couple of years. confectionery(except for Belevsky marshmallows and marshmallows). I don’t understand and dislike the composition of store-bought cookies, waffles and sweets. . And I suspect I'm allergic to some of the ingredients.

Classic cupcake dough is made from butter, sugar, eggs and flour.

I did not invent this recipe (I took it from Irina Chadeeva), and only replaced regular flour with whole grain.

We will need

Sugar - 120 grams

Butter - 120 grams

Raisins - 120 grams

Eggs - 2 pieces (С1)

Flour - 160 grams

Baking powder - 1/2 teaspoon

All products must be room temperature. Eggs and butter should be taken out of the refrigerator for 1 - 1.5 hours, it is better to cut the butter into pieces so that it softens.

First, beat the butter with sugar into a homogeneous mass. I do this with a mixer at maximum speed for 3 minutes

Then I add the eggs one at a time

beating the same every time

at maximum speed for 1 minute.

It turns out a mass similar to cream.

Then I add washed and dried raisins.

and mix at low speed.

Then I sprinkle the flour with baking powder

and also mix everything thoroughly at low speed

The dough is very thick, it doesn't even fall off the spoon.

I spread the dough into molds.

This amount made 12 small cupcakes.

The fact that they are clumsy is not scary.

When baking, the dough thaws and the surface is leveled.

I preheat the oven to 160 degrees and set it for 40 minutes. Be sure to check the readiness with a wooden stick.

While I was writing all this, the cupcakes were baked.

You need to take them out of the molds and cool.

Can be sprinkled with icing sugar or made into a frosting.

Inside the cupcakes are porous, the crust is slightly crispy

The cupcakes are darker than regular white flour.

And it tastes better in my opinion.

I love little cupcakes. They are easy to eat and easy to serve.

But you can bake one rectangular cupcake.

T When to take (for a 20 x 10 cm mold)

Sugar - 180 grams

Butter - 180 grams

Raisins - 180 grams

Flour - 240 grams

Eggs - 3 pieces

Baking time 80 - 100 minutes.

Happy tea everyone!

23.03.2016

The thing is that blueberry banana muffins have their own secret. I included only slow carbohydrates and fruits in this recipe, whole wheat blueberry muffins turned out to be low glycemic index (GI). Without going into details, after eating this sweet, there will be no spike in sugar in your blood, and the body will not store fat in reserve, all carbohydrates will come in gradually, providing you with energy for a long time. Great meal before workout or in the morning.

By the way, I can tell you more about healthy carbohydrates, BJU in general, about energy value products. It would make for a very interesting article. Write in the comments if you are interested. With this knowledge, you will be able to invent healthy desserts, and blueberry muffins will be just the beginning of a new era of cooking for you 😀 But seriously, this is really very helpful information for general development.

By the way, I collected this recipe for blueberry muffins from several. Made it several times until it was perfect. So baking shouldn't be a problem. They always turn out very tasty for me, they are always baked. Some ingredients can be omitted (I will indicate which ones), but such a ratio, it seemed to me, is the most beneficial and in harmony. I also calculated the calorie content of muffins with blueberries - 214 kcal per 100 gr. But remember, these are healthy calories!

So, whole grain blueberry muffins, step by step recipe with photo.

Ingredients

• whole grain flour- wheat - 200 gr
• cereals- 100 ml
• bananas - overripe - 250 gr (2 large)
• nuts- walnuts - 100 ml (you can not add)
• soda - 1 tsp
• blueberry- frozen or fresh - 5-10 tablespoons
• Ghee oil - or coconut oil - 30 gr
• milk- almond / soy / regular fat-free - 200 ml
• fructose - 70 gr (sold in diabetic products)

Cooking method

Let's start making muffins. Turn on the oven to warm up to 180 degrees. At this time, prepare blueberry dough for cupcakes. First of all, put the oatmeal walnuts into a grinder and grind them to the smallest state.

Whole wheat banana muffins will be made from the ripest bananas. They should lie down and turn black for a long time. The more overripe the bananas, the steeper.

Why make blueberry banana muffins? First of all, bananas are very tasty :). Secondly, the more bananas, the sweeter the sugar-free cupcakes. Thirdly, therefore, less fructose should be added. Fourthly, the banana replaces the egg, acts as a binder. So, grind bananas into puree with a blender or fork.

Mix all dry ingredients in a separate bowl. The flour does not need to be sifted, whole-wheat flour baking, the recipes of which will be replenished in the future, work just fine.

Melt ghee or coconut oil. It can be in a water bath or in the microwave in the defrost mode for only 30 seconds. And ghee and Coconut oil will be helpful. look, , this is a very simple recipe. We mix all the "wet" ingredients in a separate bowl, do not touch the blueberries yet.

Gradually add the liquid component to the dry one, stirring constantly. Blueberry banana cake without eggs is perfectly "fastened", as you can see, due to the fruit itself.

Add the last ingredient - blueberries. PP cake with blueberries turns out to be very juicy, delicate and rich in taste and color of berries. You can add from 5 to 10 tablespoons of frozen blueberries, fresh due to lack of water, you can add more if you want. Mix thoroughly.

Divide blueberry batter into muffin tins. Muffins with blueberry filling already look very nice 🙂

Put in a preheated oven and bake. Right now I can't tell you the exact time. Baking cupcakes depends on the height of your molds. I have them higher than standard, so I bake 1 hour 10 minutes. But yours can be ready in as little as 25 minutes. Armed with a match or a toothpick, pierce the whole-wheat muffins in the middle and pull out the torch. It should be dry, but it may leave barely wet crumbs, this is due to the banana. At this point, PP muffins without eggs are ready 😉

Remove the blueberry banana muffins from the oven and let cool completely. Usually I bake at night, and in the morning I enjoy a delicious breakfast 🙂

In the morning, we take out each blueberry muffin from the mold and eat it with coffee or tea. Oh, how I love the morning light!

Now you know how to make egg-free, sugar-free, whole-wheat muffins! It's sooo delicious, trust me!

Let me summarize quickly.

Quick Recipe: Egg-Free Wholewheat Blueberry Muffins

1. Turn on the oven to warm up to 180 degrees.
2. Grind oatmeal and walnuts in a blender chopper very finely.
3. Grind the peeled bananas with a blender or knead with a fork in a separate bowl.
4. Melt the ghee or coconut oil (in the microwave on the defrost mode for 30 seconds).
5. We mix all the "wet" ingredients in one bowl, and dry - in another, do not touch the blueberries yet.
6. Gradually pour the liquid mixture into the dry component, stirring constantly, until smooth.
7. Add blueberries, mix thoroughly.
8. We spread the whole grain dough in the forms for cupcakes and put in the oven.
9. We bake from 25 minutes to an hour or more, it all depends on the height of the molds and the oven, we check with a match / toothpick, piercing the cake in the middle, it should be dry, but crumbs may remain due to the banana.
10. We take out the ready-made muffins with blueberries from the oven, let them cool completely and take them out of the molds.
11. Serve banana muffins with coffee or tea for breakfast or dessert!

Well, here are the blueberry muffins made from whole grain flour, the recipe for them also came to an end, so it's time to wrap things up 🙂 I can only advise blueberry lovers one amazingly delicious , of course, it does not fit the dietary category of dishes, but it is also divine! Outside of the diet, you can sin with it 😀

New ones coming soon . Very tasty vegan pancakes and much more! Be sure to stay with me so you don't miss out, , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!

And Vika Leping was with you! Try to bring to life the blueberry and banana muffin recipe, put likes, leave comments, rate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

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