Lenten Gingerbread Cupcakes with Nuts and Dried Fruit

Fragrant lean muffins with nuts and dried fruits! Mouth-watering muffins are suitable for vegetarians.

Summary

Ingredients

• Dried fruits (raisins and prunes) – 0.5 cups
• Nuts – 0.5 cups
• Jam – 3 tbsp
• Honey – 4-5 tbsp
• Cinnamon – 1 teaspoon
• Vegetable oil – 2 tbsp
• Warm water – 1 glass (or slightly more)
• Slaked soda – 1 teaspoon.
• (extinguish soda 1 teaspoon vinegar or lemon juice)
• Cardamom – 0.5 teaspoon
• Vanillin – on the tip of a knife
• Flour – it took me 1.75 cups (about 250-270 g)

Instructions

1. Wash nuts, raisins, prunes, pour over with boiling water, soak (for about 20 minutes). Chop the prepared nuts and dried fruits before cooking. You can grind them in a blender, but not to porridge – large enough pieces should remain.
2. First, in a bowl, stir well all the ingredients except the flour. Then gradually add flour until the consistency of thick sour cream.
3. Divide the dough into muffin tins – and into the preheated oven! I baked gingerbread with nuts at a temperature of 200 degrees for about 25-30 minutes. We traditionally check the readiness of the lean cake with a wooden skewer – if it is dry, then the cake is ready 🙂
4. It turned out 12 cupcakes. You can bake a lean muffin in one round pan.
5. My guests and children really liked this recipe – the cupcakes-gingerbreads turned out to be fragrant, soft, very tasty!
6. TIP: so that walnuts do not taste bitter in baking, pour boiling water over them a couple of times – the bitterness will go away.