Description
These cupcakes can bake not only in the season of peaches, but all year round if you use frozen fruit. The muffins are very tender, moderately moist, well rise. Better oven in ramekins. Recipe from a German cook of Utah Renz.
Ingredients
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Flour
140 g
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Wholegrain wheat flour
120 g
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Leavening agent
2 tsp
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Soda
0.5 tsp
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Chicken egg
1 piece
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Brown sugar
150 g
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Vegetable oil
100 ml
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Buttermilk
185 ml
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Peach
2 piece
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Raspberry
50 g
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Cinnamon
0.5 tsp
Cooking
To turn on the oven to warm up. Beat egg with sugar, continuing to whisk, add buttermilk and vegetable oil. I took a lot of options to replace the buttermilk and I think that the most successful low-fat milk with a spoonful of lemon juice, ie, take 185 ml low-fat milk, add a teaspoon of lemon juice and allow to stand for 10 minutes. "Buttermilk" is ready.
Mix both kinds of flour with baking powder and soda.
Peaches cut into small cubes, mix with raspberries, a sprinkle of cinnamon.
Knead the dough. It becomes quite thick. You can add a tablespoon of liqueur, is particularly pertinent here is Amaretto.
Add to the dough fruit.
Bake for 25 minutes at 170°C. check the Readiness of a splinter.
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