Description
Fragrant juicy cupcake is prepared quickly, eaten up even faster!
Ingredients
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Quinoa
100 g
-
Water
200 g
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Chicken egg
3 piece
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Brown sugar
100 g
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Banana
1 piece
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Apple
1 piece
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Carrots
1 piece
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Lemon peel
0.5 piece
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Butter
50 g
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Flour
2 Tbsp
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Oat flour
1 Tbsp
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Vanilla sugar
0.5 tsp
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Leavening agent
0.5 tsp
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Vegetable oil
Cooking
Quinoa wash. Fill with water in the ratio 1:2, put on to cook on a high heat. After boiling, diminish the fire and cook for 15-20 minutes, until quinoa has absorbed all the water.
While quinoa is cooking, grate on a fine grater carrots on a coarse grater Apple, banana mash with a fork.
Eggs, vanilla sugar, lemon zest, beat until fluffy foam.
Gradually add sugar, continuing to whisk. Pour in the melted butter.
To egg mixture add the Apple, carrot, banana, stir with a mixer on low speed.
Add quinoa, stir.
Add the sifted flour with the baking powder.
Mix, pour into cupcake form, greased with vegetable oil.
Put into the oven, preheated to 180 degrees for 45-50 minutes. Here's a cupcake out of shape.
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