Bake muffins without added sugar, which without it get pretty sweet and dessert. Natural sweetness banana, dates and raisins will be added to the pastries. Fruits are crushed to consistency of mashed potatoes and knead in dough along with others ingredients. In addition to sweetness, they will also give muffins humidity and with whole grain flour fill them with useful fiber. Decorate the tops of the muffins with neat circles of bananas. Nutritional value per serving: (24 cupcakes total) Calories one 00, total fats 4 g., saturated fats g., proteins 2 g., carbohydrates 14 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 30 мин.Difficulty: easy. Quantity: 24 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. raisins
- 2 large pitted dates
- 1 and 3/4 Art. whole grain confectionery flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp fine salt
- 110 gr. butter, room temperature
- 1 large egg + 1 large yolk
- 1 tsp vanilla extract
- 0.5 tsp orange zest
- 0.5 tbsp. milk
- 2 small ripe bananas, cut one half of the banana into 24 thin mugs, and the remaining one and a half banana cut into small in pieces
- Special equipment: 24 mini muffin mold
Recipes with similar ingredients: confectionery flour, eggs, milk, dates, raisins, bananas, Orange zest, cinnamon
Recipe preparation:
- Preheat oven to 175 ° C and drizzle a baking tray spray.
- Put raisins and dates in a bowl and cover with very hot water. Leave until dried fruit is swollen and soft, about for 25 minutes. Drain and then grind in a food processor until the consistency of a homogeneous puree, scraping it from the walls of the bowl combine harvester.
- In a medium-sized bowl, combine flour, baking powder, cinnamon and salt. In a large bowl with an electric mixer at a moderately high whisk the butter until smooth. Add mashed raisins and dates and beat until smooth. consistency. Add the egg and egg yolk, vanilla and orange zest and beat.
- Reduce mixer speed to moderately low and add half flour mixture, then all the milk and the other half of the flour mixture, stopping the mixer as necessary to scrape the dough off the walls of the bowl (it’s okay if there are a few lumps in the test). Stir in banana slices.
- Arrange the dough evenly in tins. Moisten your hands and smooth the tops of each batch of dough. Decorate each top cupcake with a circle of banana. Bake until the cupcakes are browned and will not spring when pressed lightly, about 18 minutes. Cool in shape for a few minutes, then shift to the wire rack and cool completely. Store at room temperature in airtight container no more than 3 days.
