A more useful version of a traditional pound cake, basic whose ingredients are flour, butter, eggs and sugar. Flour top grade replaced with whole grain flour to enrich the cupcake fiber. Butter was replaced with a mixture of olive oil and protein-rich Greek yogurt. And instead of whole eggs on a cupcake egg whites will go mainly. Overall, the cupcake texture on Greek yogurt is not much different from classic pound cake, and how many benefits! Give it a light citrus flavor. and taste, kneading the zest of lemon in the dough. Nutrition value of one servings: (total 
Calories 254, total fat 8 g., saturated fat g., proteins of 8 g., carbohydrates 38 g., fiber g., cholesterol mg., sodium мг., сахар г. 
Time: 1 hour.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. whole wheat flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 3/4 Art. Sahara
- Finely grated zest of 1 lemon
- 0.5 tbsp. plain greek yogurt 2%
- 1/4 Art. skim milk 1%
- 1/4 Art. olive oil
- 0.5 tsp vanilla extract
- Protein 2 large eggs
- 1 large egg
Recipes with similar ingredients: whole grain flour, milk, yogurt, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Sprinkle a culinary spray mold for bread size 21x11cm.
- In a medium-sized bowl, whisk the flour, baking powder, and salt. Pour sugar and lemon zest into another bowl and rub them with your fingers. Add yogurt, milk, olive oil, vanilla, egg whites and the whole egg and vigorously beat until completely mixed. Add flour mixture to liquid and mix until smooth. consistency.
- Pour the dough into the prepared form. Bake while the tester, inserted into the center of the cupcake will not come out clean, about 50 minutes. Cool the cupcake in the pan on the wire rack for 5 minutes and then lay it out and cool to room temperature.
