By varying the amount of sugar, cupcakes / muffins from pancake dough can be prepared not only with apples, but also with any other filler. Muffins with fresh and dried berries and fruits are served for breakfast or as a final dessert. The option with herbs, spices, cheeses is good with first courses, sweet tea, as a basis for meat, fish delicacies and all kinds of pastes.
The batter is poured into portion molds for cupcakes/muffins. When baking, cupcakes increase in volume, acquire a dome-shaped “cap”, and then, like a soufflé, quickly settle. But neither the taste nor the delicate texture of this does not change.
Ingredients
- flour - 125 g;
- sugar - 2-3 tbsp. l.;
- eggs - 3 pcs.;
- milk - 200 ml;
- salt - 1/3 tsp;
- apples - 2 pcs. large size;
- vegetable oil - 20 ml;
- powdered sugar.
Recipe
1. We start by preparing the dough. In a large bowl, beat the eggs, a pinch of salt and granulated sugar.
2. After adding flour, knead a thick, dense mass.
3. Pour in the milk and, continuing to beat, bring the mixture to a smooth, uniform consistency.
4. Add vegetable oil last - mix vigorously again.
5. After washing, peeling, cut the apples into medium-sized cubes.
6. We dip the apple slices into heat-resistant forms.
7. After pouring 2/3 fruit slices with pancake dough, put the semi-finished product in an oven preheated to 220 degrees. We bake popovers with apples for about 25-30 minutes, reducing the heat to 180 degrees.
8. Having cooled to a warm state, we take out the muffins from silicone containers, and in ceramic ones - serve with a spoon. A little powder, fresh mint - apple dessert is ready!
I completely forgot about this wonderful muffin recipe, which I have known for a very long time. I will say more, this is the very first muffin recipe that I mastered as a just beginning cook 4 years ago. The recipe turned out to be surprisingly successful, I baked such muffins almost every week, and then completely forgot about them. Unlike ordinary muffins, pancake flour muffins are more elastic and less porous, but very tasty, and they remain fresh for several days.
There are 2 variations of this recipe: with kefir and milk. If you use kefir, then you need to use pancake flour, to which baking soda is added. And if you take milk, then 1 tablespoon of baking powder will come in handy. In this recipe, I used the second option - with milk. It is also important to remember that pancake flour for yeast pancakes or from durum wheat is not suitable for this recipe. In general, buy the most common mix for unleavened pancakes and you won’t regret it.
A simple recipe for European pancake flour chocolate muffins step by step with a photo. Easy to cook at home in 20 minutes. Contains only 75 kilocalories.
- Preparation time: 15 min
- Time for preparing: 20 minutes
- Amount of calories: 75 kilocalories
- Servings: 14 servings
- Occasion: Dessert, snack, breakfast
- Complexity: Easy Recipe
- National cuisine: European cuisine
- Dish type: Desserts and pastries
- We need: Oven
Ingredients for fourteen servings
- Cocoa powder 2 tbsp. l.
- Refined sunflower oil 180 ml
- Milk 270 ml
- Pancake flour 300 g
- Wheat flour 100 g
- Baking powder 2 tsp
- Vanilla sugar 1 tbsp. l.
- Brown sugar 180 g
- Chocolate paste 5 tbsp. l.
- Chicken eggs 2 pcs.
Step by step cooking
- Prepare the necessary ingredients: milk, brown sugar, pancake flour, wheat flour, vegetable oil, vanilla sugar, eggs, chocolate paste (I use Nutella) and cocoa powder.
- Mix dry ingredients in a bowl. Preheat oven to 190°C.
- Combine liquid ingredients and Nutella in another bowl. You don't need to beat, just stir.
- Combine dry and liquid ingredients, stir until relatively homogeneous. Don't beat.
- Divide the batter between muffin tins, you will need about 14-15 standard sized muffin tins.
- Bake for approximately 12-15 minutes. Cool down and serve! Bon appetit!
I completely forgot about this wonderful muffin recipe, which I have known for a very long time. I will say more, this is the very first muffin recipe that I mastered as a just beginning cook 4 years ago. The recipe turned out to be surprisingly successful, I baked such muffins almost every week, and then completely forgot about them. Unlike ordinary muffins, pancake flour muffins are more elastic and less porous, but very tasty, and they remain fresh for several days.
There are 2 variations of this recipe: with kefir and milk. If you use kefir, then you need to use pancake flour, to which baking soda is added. And if you take milk, then 1 tablespoon of baking powder will come in handy. In this recipe, I used the second option - with milk. It is also important to remember that pancake flour for yeast pancakes or from durum wheat is not suitable for this recipe. In general, buy the most common mix for unleavened pancakes and you won’t regret it.
Recipe characteristics
- National cuisine: European cuisine
- Dish type: Desserts and pastries
- Recipe Difficulty: Easy Recipe
- We need: Oven
- Preparation time: 15 min
- Time for preparing: 20 minutes
- Servings: 14 servings
- Amount of calories: 122 kilocalories
- Occasion: Dessert, snack, breakfast
Ingredients for 14 servings
- Cocoa powder 2 tbsp. l.
- Refined sunflower oil 180 ml
- Milk 270 ml
- Pancake flour 300 g
- Wheat flour 100 g
- Baking powder 2 tsp
- Vanilla sugar 1 tbsp. l.
- Brown sugar 180 g
- Chocolate paste 5 tbsp. l.
- Chicken eggs 2 pcs.
step by step
- Prepare the necessary ingredients: milk, brown sugar, pancake flour, wheat flour, vegetable oil, vanilla sugar, eggs, chocolate paste (I use Nutella) and cocoa powder.
- Mix dry ingredients in a bowl. Preheat oven to 190°C.
- Combine liquid ingredients and Nutella in another bowl. You don't need to beat, just stir.
- Combine dry and liquid ingredients, stir until relatively homogeneous. Don't beat.
- Divide the batter between muffin tins, you will need about 14-15 standard sized muffin tins.
- Bake for approximately 12-15 minutes. Cool down and serve! Bon appetit!
