Magical muffins with vegetables and fruits
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 24 cupcakes
Complexity: easily
Servings: 24 cupcakes
Many people dream of magical sweet pastries that pack more nutrition than calories and calories. These muffins are a real treat! They're packed with healthy bran, flakes, wheat germ, flaxseed, and fiber from healthy vegetables, fruits, and dried fruits. They're also sweet, fluffy, and just the right amount of moist on the inside. They'll delight not only healthy eaters but also those with a sweet tooth and children. Bake these magical muffins for breakfast or a healthy snack and enjoy them guilt-free. You can customize the muffin flavors every time, using different combinations of fruits and vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups premium flour
- 0.5 cup whole grain wheat flour
- 1 tbsp soy flour
- 2 tbsp. l. wheat germ
- 0.5 cups of bran flakes or oatmeal (or a mixture of both)
- 1/4 cup ground flaxseeds
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- A pinch of salt
- 1 large egg
- 1/4 cup light brown sugar, plus extra for sprinkling (optional)
- 2 tbsp. l. olive oil
- 1 tsp vanilla extract
- 2/3 cup + 1 tbsp whole milk
- 3/4 cup grated or chopped vegetables (carrots, zucchini and/or spinach)
- 3/4 cup grated or chopped fresh and dried fruit (apples, pears, pineapple and/or raisins)
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Recipes with similar ingredients: whole grain flour, soy flour, wheat germ, oat bran, flax-seed, zucchini, dried fruits, milk, eggs, brown sugar, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners and spray with cooking spray.
- In a large bowl, combine the flour, wheat germ, oats, ground flaxseed, baking soda, baking powder, cinnamon, and salt; set aside. In a medium bowl, beat the egg and brown sugar with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables, and fruit and mix well. Fold the wet mixture into the dry mixture and knead into a dough.
- Spoon the batter into the prepared pan, filling each cavity about three-quarters full. Sprinkle the tops with brown sugar, if desired. Bake for 20-24 minutes. Remove from the pan and cool on a wire rack.
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