Description
These muffins I promised Olya Fedjunina. By itself, a combination of the words "bun" and "fitness" may seem surprising, but the biscuits with wholegrain flour, cereals and many vegetables are quite consistent healthy eating. Very flavorful and soft, with a fluffy coarse crumb buns are very tasty and of themselves, and as a base for light burgers. With cottage cheese, yogurt, and cheese they are a great Breakfast, and is supplemented with fresh vegetables or salad, makes a wonderful dinner. They are universal, in one word!
Ingredients
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Flakes cereal
1 cup
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Wholegrain wheat flour
1 cup
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Flour
1 cup
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Pumpkin
150 g
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Cabbage
100 g
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Onion
1 piece
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Oil mustard
3 Tbsp
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Salt
1 tsp
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Yeast
1 tsp
Cooking
Vegetables to clear, cut and punch a blender into a coarse puree.
Fill with water up to the mark 400 ml.
In the bread machine pan put vegetable puree, add butter and salt, pour the sifted flour and whole cereals. Last put the yeast. I use the bread machine for those who just need to mix with the flour. To include kneading and letting dough rise.
I did on the program Bread whole wheat – 2.5 hours.
The finished dough cut into small buns oiled hands. The dough is a bit sticky but can be shaped well and smells very appetizing. Our dog begged pieces of dough preplasma. Dip rolls in flour and lay on a sheet, leaving place to rise. Give a time for 20 minutes. I'm doing the last proofing in the oven when the convection and temperature of 70 degrees.
Bake at 200 degrees until light blush, then reduce the heat to 180 and dopekat until tender.
Cool under a cloth.
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