Lenten Gingerbread Cupcakes with Nuts and Dried Fruit
by Editorial Staff
Fragrant lean muffins with nuts and dried fruits! Mouth-watering muffins are suitable for vegetarians.
Cook: 25 mins
Servings: 6
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)
Directions
- 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.
- First, in a bowl, stir well all the ingredients except the flour. Then gradually add flour until the consistency of thick sour cream.
- 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 🙂
- It turned out 12 cupcakes. You can bake a lean muffin in one round pan.
- My guests and children really liked this recipe – the cupcakes-gingerbreads turned out to be fragrant, soft, very tasty!
- TIP: so that walnuts do not taste bitter in baking, pour boiling water over them a couple of times – the bitterness will go away.
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