Whole grain muffins with currants
7 servings
40 minutes
Whole grain muffins with currants are a true embodiment of the balance between healthy and tasty. This signature recipe combines nutritious types of flour and protein, creating a light yet hearty baked good. Currants add a bright tartness that contrasts with the tender dough and cinnamon aroma. In baking history, whole grain flour has been a symbol of home comfort and care, while berries are a source of vitamins and freshness. These muffins are perfect for breakfast or a snack, especially when complemented with a drizzle of honey. Ideal for those who care about health but aren't willing to sacrifice flavor. The simplicity of preparation makes them accessible to everyone, while the lightness of ingredients is indispensable for active and mindful gourmets.
1
Whey can be replaced with kefir or milk.
2
Berries are fresh or frozen.
3
Mix all the ingredients. Add the berries.
- Whole grain flour: 50 g
- Durum wheat flour: 25 g
- Corn flour: 25 g
- Chicken egg: 1 piece
- Protein: 10 g
- Serum: 35 ml
- Baking powder: 0.5 teaspoon
- Cinnamon: to taste
- Stevia extract: to taste
- Currant: 100 g
4
Place in silicone molds after spraying them with water.
5
Bake at 180°C for 20–30 minutes depending on the oven. Look for a nice crust or check with a toothpick.
6
1 cupcake has 105 kcal. Nutritional values: 745.26 37.36 25.14 91.4
7
I don't add sweetener, but before consuming, I spread 0.3 tsp of honey on the cupcake.
- Stevia extract: to taste
- Fat cottage cheese: 100 g