Carrot cupcakes-chocolate

Description

In these muffins, no sugar, no flour. And they taste of chocolate, soft, fragrant... well, it's something for evening tea without any remorse.

Ingredients

Buckwheat flour

0.333 cup
Cocoa powder

0.25 cup
Salt

0.25 tsp
Chicken egg

2 piece
Honey

3 Tbsp
Vegetable oil

0.25 cup
Vanilla sugar

1 pack
Carrots

0.5 cup
Pumpkin seeds

2 Tbsp
Soda

0.5 tsp

Cooking

If you failed to get buckwheat flour in the supermarket, you can grind buckwheat in a coffee grinder. Instead of carrots you can take a pumpkin, Apple or pear that you taste and will be on hand.

Sift flour in bowl, add cocoa, salt, soda and mix well.

Lightly whisk the eggs, add the vegetable oil "Oleyna", honey, vanilla sugar. Mix well.

Add the egg-honey mixture to the flour and mix.

Put the dough grated carrots, mix well.

Grease molds with vegetable oil, spread them in the dough, sprinkle with seeds.

Bake in the oven at 180 degrees for about 20 minutes (up to dry toothpicks). Cool the cupcakes out onto a plate and serve with evening tea :). The cupcakes are not very sweet, so for those who are not afraid of meeting with their scales, can be served with jam, honey, ice cream or whipped cream :). Bon appetit!

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