Time: 60 min.

Servings: 6-8

Difficulty: 3 out of 5

An original way to make muffins in a slow cooker

Multicooker muffins are the most delicate baked goods that will not leave anyone indifferent who tries them. Soft, juicy, aromatic muffins are perfect for tea drinking, as well as for serving during an important event. These small muffins are a great alternative to store-bought baked goods, which are sold dry and often tasteless.

You can prepare such cupcakes not only in a modern oven, but also in an oven, a slow cooker and even a double boiler. With skillful use, even such a kitchen appliance as a multicooker can be turned into a wonderful oven that will quickly and tasty prepare any dish. Muffins are no exception.

Muffins can be prepared in a multicooker in two ways: steamed or using the “Baking” mode. In the first case, the cupcakes will turn out tender, soft and very juicy. But they will not have a crispy crust. And baked goods using the program will turn out no less tasty, only a little denser. If you are going to cook muffins in a slow cooker, we advise you to try both cooking methods, as they turn out very tasty and appetizing.

Often this dish is prepared not only for tea, but also as a complete breakfast for children, as well as women who watch their diet.

Many photos of muffins show us that the dish really turns out to be unusually beautiful and appetizing, so you can safely serve it to the table without fear that no one will like it.

What can you add to recipes?

Recipes for muffins in a slow cooker are quite varied these days: they can be prepared with a wide variety of ingredients that you can think of.

The most popular fillings today are:

• chocolate
• banana
• orange
• caramel
• dried fruits (including candied fruits, raisins, etc.)
• peaches

This list can be continued for a very long time, since the muffin filling can be any product that is valued most in your family.

Advantages of the dish over other baked goods

Like many recipes, muffins differ from other sweet baked goods in their advantages, which glorify this dish over other sweets.

• Prepared muffins with fruit are endowed with a considerable amount of vitamins.
• Baked goods are low in calories if you do not add chocolate, powdered sugar, and so on.
• This dish is prepared very quickly, so it can easily be made for breakfast or during an unexpected visit of guests.
• A variety of recipes, including different products, will allow you to choose an economical, tasty and easy cooking method.
• Since the baked goods are cooked in a slow cooker, you don't have to worry about the muffins burning or sticking in the pan.

Many photos of the finished dish show us that the muffins turn out to be extremely tasty and healthy. Therefore, try making such pastries yourself, and you will be pleasantly surprised by the results.

Cooking method

Wonderful and tender recipes for small muffins are prepared quite simply and quickly. The main thing is to follow the order of preparation - then everything will work out.

Ingredients:

Step 1

Melt the butter on the stove. In a bowl, mix eggs with sugar. Then grind the mixture with melted butter to a uniform consistency.

Step 2

Next, pour kefir into the mixture and mix everything again.

Step 3

After this, add cocoa, vanilla, baking powder and flour to the bowl.

Mix the dough. It is important to do this carefully so that the muffins rise while baking. As a result, the dough should be elastic.

Step 4

Now you need to put the dough into baking dishes and place them in the slow cooker. Then turn on the “Baking” mode for 40 minutes and wait until the dessert is prepared.

That's all - wonderful and delicious pastries are ready. All you have to do is melt the chocolate and pour it over the cupcakes. The dish turns out very beautiful and incredibly tasty, thanks to the chocolate. Photos of chocolate muffins can confirm this.

Watch another version of this dish in the video below:

And as usual, my favorite multicooker helps out in a variety of situations. No oven? No problem, let's prepare wonderful two-color steamed cupcakes in a slow cooker.

We prepare all the products that will be needed during the cooking process.

Beat the egg, add regular sugar and vanilla. The mass is thick, we try to dissolve the sugar better.

Add milk and continue whisking at low speed, otherwise we will splash the whole kitchen.

Now it’s the turn of flour and baking powder (if it’s missing, you can replace it with regular soda slaked with vinegar). And again we interfere.

Pour half the dough and add cocoa to the rest.

Prepare the molds and pour the dough into them in random order. You can immediately use silicone or additionally paper. In paper forms, the cupcakes look more presentable, they are convenient to take with your hands and take with you on the road.

Pour 250-300 ml of water into the multicooker pan. We put a steamer stand and place the molds with dough on it. I have a DEX60 multicooker; you can use both the lower and upper stands for steaming. After 20 minutes, everyone in the house will come running to the smell)

We take out the fragrant beauty and leave it until it cools down. Before the second addition, do not forget to add water to the multi bowl.

From this quantity of products I get two bookmarks - 8 large cupcakes. The children are delighted. It is especially interesting to cut such cupcakes and guess what is “drawn” there.

Cooking time: PT01H30M 1 h 30 min.

We all know very well what baking is and how to make it. Place pies, buns, and pretzels made from dough on a baking sheet and put it in a hot oven. So, is everything right?

But it turns out that you can bake delicious buns and muffins not only in a hot oven. And not even only in the “baking” mode of the multicooker. But you will be amazed - for a couple! In a slow cooker or in a double boiler. Now I will tell you how to bake steamed sponge cakes in a slow cooker.

Cupcakes according to this recipe turn out very tasty and beautiful. Admire for yourself, the photo shows perfectly how cute they are! The cross-section looks very similar to the Zebra cake that I baked a little earlier, but the taste is completely different. The cupcakes turn out soft and slightly elastic, very fragrant. And at the same time, they require the most common ingredients that can be found in any kitchen. It seems to me that this recipe can be modernized, for example, adding a small layer of jam or preserves between the layers of dough, but I haven’t tried this myself yet. If you dare to experiment, tell me in the comments what happens!

By the way, using the same recipe, you can bake sponge cakes in a double boiler or pressure cooker. Of course, you will have to select the mode and operating time of your double boiler yourself; I cannot advise anything here, but the rest of the preparation will be no different. Try it, steamed muffins turn out very tasty!

What you need for cupcakes:

• One multi cup of granulated sugar or 150 grams
• One chicken egg
• 100 ml milk
• One packet of vanilla sugar or vanillin
• 150 grams of wheat flour
• One and a half teaspoons of baking powder
• Three tablespoons of cocoa powder

How to cook steamed muffins in a slow cooker:

Sift flour into a deep bowl. Add baking powder with vanilla, mix everything well.

In a food processor, beat the granulated sugar and egg for about 10 minutes until the mass thickens and becomes fluffy, add milk and beat briefly again.

Then add the flour mixture and mix with a spoon.

Divide the dough into two parts. Add cocoa to the first half and mix until smooth.

Fill the molds with dough, placing a teaspoon first with the light dough and then with the chocolate dough. Try not to overlap all the way to the top so that there is room left when the cupcakes rise.

Pour water into the multicooker to the bottom line. Place a container for steaming on top and place the muffin tins there.

Turn on the steam cooking mode for 25 minutes. After the signal, steamed sponge cakes in a slow cooker are ready!

Carefully remove the cupcakes from the molds.

Sprinkle the cupcakes with powdered sugar, now you can drink tea with this delicacy. Bon appetit!

Date: 2014-06-15

Hello, dear readers of the site! The possibilities of the multicooker are so enormous that I experiment with it almost every day! She stews, fries, bakes, and steams! Not long ago, steamed baking became a real discovery for me. On the pages of the site I have already shared recipes for cooking, and. Today I want to bring to your attention a recipe for steamed sponge cakes. To prepare them, you can use a double boiler, a pressure cooker, or, like me, a multicooker. Steamed cupcakes turn out very elegant, striped, reminiscent of a Zebra cupcake in appearance.

Ingredients for steamed muffins:

• Eggs – 1 pc.
• Sugar – 0.5 tbsp. (250 ml glasses)
• Flour – 2/3 tbsp.
• Baking powder – 1.5 tsp.
• Milk – 100 ml + 2 tbsp. (for brown dough)
• Vanillin
• Cocoa powder – 3 tbsp.

How to cook steamed baked goods in a slow cooker:

To prepare steamed sponge cakes, I used a Panasonic 18 multicooker (4.5 l bowl, power 670 W).

Pour water (about 500 ml) into the multicooker bowl and set the “Steam” mode until the water boils (I set it for 10 minutes).

As always, to prepare the biscuit dough, it is important to beat the eggs and sugar well. I beat with a mixer for at least 7 minutes, the mass should be quite thick and viscous.

Pour the milk into the egg mixture in a thin stream, add vanillin and beat a little more.

Mix the flour with baking powder and sift into the egg mixture, stirring gently with a spoon(!).

Divide the dough into 2 equal parts, add cocoa powder and 2 tbsp to one. milk.

Now put one teaspoon at a time into silicone molds (no need to grease them), first the light dough, then the dark one.

Place the molds with biscuit dough in a steamer container and place in the multicooker. Set the “Steam” mode for 25 minutes.

That's all, delicious steamed sponge cakes in a slow cooker are ready!

Some call a brownie a cake, some a pie, some a cookie. This American dessert can have different consistency depending on the recipe. It got its name because of the dark color that chocolate gives it (brown in English - brown). But there are versions of this delicious pastry without chocolate, and even with white chocolate; this dessert is called blondie. Brownie recipes with various additives are no less tasty: nuts, berries, fruits, chocolate chips. By the way, brownie is very democratic; with it you can forget about decency, since it is customary to eat it with your hands. We have already cooked in a bowl, and today I bake this dessert in the form of small cupcakes in a double boiler, because steamed baking in a slow cooker it turns out incredibly tasty. Brownies in molds are fluffy, tender, have a rich chocolate taste, for chocolate lovers this is just a bomb!

Ingredients:

• butter – 120 g
• dark chocolate – 100-120 g
• cocoa powder – 1 tbsp. l.
• eggs – 2 pcs
• flour – 120 g
• sugar – 150 g
• baking powder – 1 tsp.

Baking in a steamed slow cooker:

Melt dark chocolate and butter on the stove or in the microwave.

Mix flour, cocoa and baking powder in one container. If desired, you can add vanillin; I cooked without it.

Beat the eggs and sugar with a mixer into a fluffy foam. While whisking continuously, pour in the melted chocolate and butter. Then add the flour mixture in small portions. You should get a thick dough.

Grease the molds with any oil. Fill two-thirds full with dough. Place in a steaming container.

Pour 1 liter of water into the multicooker bowl. Insert container with molds. Turn on the multicooker, set the “steaming” mode. Steam the muffins in a slow cooker for 30 minutes.