Lean dried fruit muffins for our beloved!

[Dough:]

Lean dried fruit muffins for our beloved!

Category: Sourdough bread

Ingredients
Dough:[/ b]
Leaven	100 g
Water	215g / 225g
Flour	185 g / 225 g
Dough:[/ b]
Wheat / rye bran	100 g
Water	160 g
Fig	100 g
Dried apricots	100 g
Prunes	100 g
Sugar	240 g
Walnuts	60-70 g
Maple syrup / liquid honey	1-2 tbsp. l.

Cooking method

• Dachshunds ... that means ... I have no second half, unfortunately, but take part in the contest! And then there are the kids whom I love very much and who love me and my cooking just as much! And then there are all of you, dear members of the forum, who also became my family in such a short time! So therefore, this recipe is for all of us loved!
• Let's prepare a dough:
• If we take thick French, then:
• Mix 100 g of sourdough + 185 g of flour + 215 g of water and let rise two or three times.
• If we take liquid (100%), then:
• Mix 100 g of sourdough + 225 g of flour + 225 g of water and let rise two or three times.
• Dough:[/ b]
• Finely chop dried fruits
• 
• 
• 
• Mix the bran with dried fruit, sugar, maple syrup or honey and pour over warm water.
• 
• Tighten the bowl with cling film and leave to swell for several hours.
• As soon as the dough is ready, place it in a bowl with bran and dried fruits, mix, add chopped nuts, mix again, tighten with a film and forget for several. hours in a warm place.
• 
• The dough has bubbled and increased in volume
• 
• 
• We take out the baking tins, oil them, if they are not silicone
• 
• We put our dough in them.
• 
• We put on a baking sheet and let them gain a little strength lost when transferring to molds. (15 minutes)
• 
• 
• We put in a preheated oven and bake for 30 minutes until cooked at a temperature of 170-180 degrees.
• 
• 
• We take it out of the oven, let it rest for 10 minutes under a towel, if it was baked in a paper form, then you can put the muffin molds on a damp towel so that they would then more easily separate from the mold.
• 
• Grind the lemon in a blender and mix with granulated sugar until the desired density. Cover the muffins with this mixture.
• 
• We treat ourselves to health!

Note

* Baking times in electric ovens are slightly shorter than in gas ovens. My bake times are for a gas oven.

We put the remaining lemon mixture in a jar in the refrigerator, it can be added to tea or used at another time. Stored for a long time (if pets do not eat earlier)

[Ilonnna,]

Ilonnna, Thank you! The muffins look very appetizing and apparently delicious!

the composition is just super! participate in the competition for films, and then what on the last day was exhibited, it's a pity.

Ilona, ​​tell me, please, what sourdough did you use for these muffins?

This time I took a thick Frenchwoman, but in general I tried it on rye too! And so, and so it turns out delicious!
Bake and eat to your health!

I understand, thanks

I'm addicted to your muffins! True, I put 2 tablespoons of sugar or honey. l. well sooo delicious! Thanks for the recipe!

Natasha, eat to your health !!! They are really from the series "tasty, healthy, not troublesome"

A very cool recipe, I made it in my Redmond, everything turned out great and delicious. My are very happy)) By the way, nothing stuck to the bowl and did not burn, which is very good)) Now I will cook them more often)

[kotova1982]

kotova1982, how did you cook in Redmond? One single muffin for the whole saucepan? And everything is baked? I did not try to bake everything at once, I only did it in portions.

I've also done everything once for the entire volume, regardless of what to cook, it seems to me it can be fraught

I began to cook only with rye flour. Tasty anyway.

Ilona, ​​I want to try baking, wonderful muffins! And what if at this stage "... As soon as the dough is ready, place it in a bowl with bran and dried fruits, mix, add chopped nuts, mix again, tighten with a film and forget for several hours in a warm place ..." instead of " for several hours "we leave it for an hour, then put it in the tins and after a few hours, when it rises well, we set it to bake?" Maybe then they will be fatter?

Ilona, ​​I'm making muffins. I poured 100 gr into the cup. bran, this is 2/3 of my 150 g pack of ordinary wheat bran, it turned out to be a soup plate, filled them with 160 ml. heated water, they swelled and turned into a wet, crumbly mass of bran, is this how it should be? I think 100 grams is a lot, there is no mistake, it seems that your photo has a maximum of 4-5 tablespoons of bran?

I prepared it. I put the dough in metal muffin molds greased with sunflower oil. There was an idea to add a couple of tablespoons of sunflower oil to the dough and sprinkle it with semolina or rolled oats, but decided not to deviate from the recipe. The finished muffins adhered very strongly, fried tightly to the molds, for 10 minutes after they pulled them out of the oven, put them in a baking sheet with ice water, then literally ripped them off, got torn bottoms and crumpled sides Now I defrost the currants to grind them on a blender with fructose and soak muffins, because without impregnation they are rubbery, probably it should be so, because according to Ilona's recipe, they must be soaked in lemon and sugar. Let's wait for what happens next

Each muffin was thoroughly saturated with currants with fructose, it turned out delicious! The husband and daughter are happy! Ilona, ​​thanks! An excellent recipe for a delicious lean treat for tea

Great recipe. The first time I baked about a month ago. I made a couple of mistakes: 1. I forgot to buy a lemon and there was nothing to saturate the muffins with. 2. when feeding the sourdough (to get the required amount), I took rye flour. True, despite this, the family liked it very much Today I repeated it, but without mistakes Eating !!! Even my fastidious son and he eats and praises.

Oh, girls, forgive me, please, I completely forgot something about muffins and did not look here ... Thank God that everyone succeeded! I am so glad!!!

Today my husband said that with the addition of rye flour it is tastier

Well, then so be it! ))