In the second week post I wanted any pastries. So today I decided to bake that are lean, low-calorie muffincake. Despite extensive improvisation during the cooking process, the result I liked. I would like to share the recipe :))
|Cooking time 40 minutes||Number of servings 16|
Starting from the end. In a blender, grind the tofu until torokulova state. Note: tofu is better to beat with the native brine.
To tofu add muscovado (or sugar), chopped into slices the banana, vanilla.
Whisk all together in approximately the same mass. I was such consistency only with the attachment of a blender to puree. Now leave the bowl filled to the side to give Sahara to disperse, and taken as a basis.
In a bowl sift flour, cocoa and soda, add to the salt.
In a separate container mix water, oil and vinegar.
Pour the ingredients to the bulk liquid. Mix all together just a spoon. Then add the sugar.
Knead the dough for the base to the consistency of thick cream without lumps. I used the blender attachment to puree. Please note: muscovado odds are not very good. So mix the dough very carefully. Ideally, it is necessary to give the dough stand for 5-10 minutes so that all lumps have dissolved.
Distributed base molds. I got 16, but, in my opinion, a little overdone. So would recommend you take four less, i.e., 12 molds. On top of a base into molds equally put our filler. For a better aesthetic result it is better to take the syringe with the large nozzle.
Preheat the oven to 180*, put our muffins in the next 25 minutes are going to wash the dishes. However, after 15 minutes it is better to control the process with a toothpick. If it is pulled out of dough dry, the muffins are ready.
When muffins are ready, remove them from the oven, cover with a towel, leave it for a bit. And our vegetable muffins are ready. You can eat these cupcakes and coffee with soy milk.
Thank you for your attention!