Whole grain cupcake with muesli

Category: Healthy eating
Whole grain muesli cake

Ingredients

whole grain flour 200 g
muesli without sugar 50 g
olive oil 180 ml
sugar 130 g
Orange juice 150 ml
baking powder 2 tsp
vanillin 1 tsp

Cooking method

  • I baked this cake in a bread maker, baking mode, time - 60 minutes. The cupcake is baked well.
  • For those who do not like olive oil (it has a bitter taste), I advise you to replace the oil with corn oil or coconut oil.
  • I highly recommend "Keks-Muesli" for those with a sweet tooth who keep fit, as well as for those who are engaged in strength training. This is "tasty and healthy" energy. The only drawback of this cake is sugar. Personally, I would sacrifice it to 80-90 grams. Next time I will.
  • Enjoy your tea, everyone!

Time for preparing:

60 minutes

kometta
I tried to make a cupcake using this recipe.
I replaced olive oil with ordinary vegetable oil, muesli - with a handful of traditional rolled oats, raisins and crushed nuts.
The flour was Altai.
As a result, the cake did not rise at all, it was very oily, and was falling apart.
we ate it (delicious!), but obviously the idea was different.
is it really all about the harmless substitution of ingredients?
anili
kometta, perhaps this played a role too, since I only have 50 grams of muesli (and there are only minimal amounts of cereals, and nuts, and raisins).
It would be possible to abandon the nuts and raisins and leave only the "Hercules" flakes.

If you want to bake the cake again, you can replace the butter with a light spread (a mixture of margarine and butter), just then it will not be lean, but it will rise better and will not be oily. When I bake a classic white flour muffin, it rises much higher than c / h. The flour, of course, is capricious.

kometta, and where did you bake the cake?
kometta
Anili, baked in a bread maker (for the first time in my life).
next time I'll try to cook in the oven.
even bought corn oil))
anili
Good luck! Then be sure to unsubscribe.
The type of oil does not play a special role here. At that time I had olive, and before that I baked on coconut.
The cupcake inside, of course, is oily and slightly smeared and crumbled in places, but as long as I bake cupcakes from c / z flour, they are always so slightly damp or something, but baked evenly. Although it is worth noting that in butter or margarine with the addition of 1 eggs, they turn out flatter. but this is a completely different recipe
Alexandra
I apologize for interfering

The recipe is published in the section on healthy eating,

therefore, maybe it makes sense to replace the oil or part of it with any thick fruit puree, you can use baby food without sugar, you can make mashed potatoes from not very juicy apples, from persimmons with a blender, you can baked pumpkin ... then sugar is not needed, but surplus any oil for a healthy diet is not healthy
This is if you need a lean recipe

And if not lean, all the oil, or you can leave a couple of spoons, replace the rest with soft cottage cheese 0% fat
In this case, the baking powder can be replaced with baking soda (1 tsp) and the cake will become more fluffy.
anili
I was late with the answer!

Alexandra, I will try to stir up something according to your advice.
How many grams of applesauce would you recommend and how much oil?
Alexandra
anili,

If you are more familiar with butter, you can leave 2 tbsp. l (30 g), the rest - 150 g - replace with thick applesauce or soft fat-free cottage cheese
Can be completely replaced. Can be halved with cottage cheese and mashed potatoes - it will be more magnificent, do not forget about soda
kometta
I am reporting!

Thanks for the advice to Alexandra!
For the second attempt, I added baby carrot puree. by reducing the amount of butter and sugar.
Baked in the oven.
The result was great! everyone liked it very much.
The third time I was completely insolent and added homemade applesauce, and water instead of juice.
also worked out well.
It seemed to me that the cake baked better in the oven, because it turns out not very thick.

Anili, thank you for the recipe that helped me try using whole grain flour in sweet baked goods.
Then I will experiment myself

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