Description
Not so long ago tried at home to bake a sweet gingerbread buckwheat, - it was very tasty! And now decided to make cupcakes for tea - a little changed the composition, added the cheese and chocolate, the result, frankly, has surpassed all my expectations! Fans of buckwheat, and not just devote! Cook with love for the most loved ones!
Ingredients
-
Buckwheat
1 pack
-
Chicken egg
2 piece
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Chocolate milk
100 g
-
Honey
2 Tbsp
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Yogurt
150 ml
-
Sugar
1 Tbsp
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Margarine
80 g
-
Leavening agent
10 g
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Buckwheat flour
5 Tbsp
-
Cheese
200 g
Cooking
A bag of buckwheat from Mistral boil in advance
To prepare curd, the curd, sugar and 1 egg
Carefully grind until smooth
Buckwheat dough melt margarine with half of the chocolate (the chocolate breaking into cubes, the other half leave)
In another bowl, mix buckwheat, egg, honey, yogurt, mix
Add the melted margarine with the chocolate
The flour and knead well, the dough will almost fall from the spoon, not runny! If necessary, add flour (amount of flour may vary depending on which dairy product you take)
Take molds for muffins ( I have silicone, the flow of products is designed for exactly 12 PCs), half of the forms to be filled half buckwheat dough, the second half of the cheese in buckwheat batter add one cube of chocolate, a little pushing
The top of the cupcakes put in that order, put cheese on the buckwheat batter and Vice versa. Put in a preheated 180C oven for 30 minutes (focus on your oven, time may take 20 to 30 minutes)
After time to get cupcakes, cool and pour a Cup of coffee or tea as you like.
The taste and the texture is beyond words, I want to bake and try!))
Mega-chocolate with liquid chocolate inside a delicate, slightly wet, - something reminded me of a brownie), and those that half the cottage cheese - almost a mini cheesecake on a buckwheat base!
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