Accidentally decided to fast, but don’t know if there is life without “delicious things”?

Or this: you froze a carriage and a small cart of berries in the summer, and now you have no idea what to do with them?

Or maybe it’s like this: you don’t believe in dairy products, but are ready to take the risk?

Orange kitchen presents: soft, tender, 100% lean muffins without eggs, but with berries. Cheerful music is playing, everyone is jumping for joy, clapping their hands, laughing and rushing to preheat the ovens and stoves...

For lean eggless muffins we will need:

• 2 cups of flour;
• 1.5 tsp. baking powder;
• 1/2 tsp. salt;
• zest from two lemons;
• 3/4 cup sugar (+ another 1 tsp);
• 2 handfuls of peeled sunflower seeds;
• 1 glass of water;
• 1/3 cup sunflower oil;
• 1 tsp apple cider vinegar;
• 1 cup fresh or frozen berries.

Well? Preheat the oven to 190 °C, let it warm up for about 15 minutes. And we will just have time to make the dough. At the first stage, mix the dry ingredients: flour, baking powder, salt and lemon zest.

Now we transfer part of the work to a blender: add sunflower seeds, water and a teaspoon of sugar. And we beat everything until our electric friend grinds the seeds completely and irrevocably.

Then add vegetable oil, vinegar and sugar to the finely ground seeds. And mix everything well. This time with the help of an old friend - a fork.

Mix dry with liquid. At the same time, there is no need to beat or knead too hard, you get a homogeneous dough - everything is in order.

Lightly stir the berries into the dough (actually there should be blueberries, but I had a mixture of red and black currants).

Grease muffin tins with vegetable oil and fill 2/3 with dough.

Place the pan with the future muffins in the oven and wait about 30 minutes until they turn golden brown. Then remove, cool for five minutes, remove each mini-cupcake from the mold and... load the second batch into the oven! There should be a whole dozen eggless muffins.

The most difficult exercise is ahead - waiting for our wonderful berry lean muffins to cool down. Whoever copes with the task is simply a champion of everything in general. Bon appetit!

suitable for vegans

Did you think I forgot that I promised to find a quick use for the cake, which remains in order after filtering? But I actually remember everything :))) So today, as part of my favorite section, we will bake an amazing Lenten cupcake with berries and leftover sesame seeds. Let's not let good trash go to waste! All in!

For those who haven’t made sesame milk and aren’t rich in sesame cake, don’t get upset ahead of time. Instead, you can successfully use... what? Patience, my friends, patience, I’ll tell you everything as we go along...

For the Lenten berry muffin we will need:

• 1.5 cups flour;
• 1/4 tsp. soda;
• 1 tsp baking powder;
• 1/2 tsp. salt;
• 5 tbsp. vegetable oil;
• 1 cup of sugar;
• 1/4 cup;
• 3/4 cup vegan milk (I used sesame milk);
• 4 tbsp. orange juice;
• 1 tbsp. orange zest;
• 1 cup of berries (I used black currants);
• 1 cup sesame cake, which can be substituted...

...chopped sunflower or pumpkin seeds, any chopped nuts or peanuts, amaranth seeds or poppy seeds. By the way, you can safely take half a glass. I needed to add more pulp, so I doubled the amount.

And now we return to the very beginning, where sesame or nuts are still far away. Here (at the beginning) we preheat the oven to 180°C and grease the pan with oil, and then mix the flour, baking powder, baking soda and salt in a large dish.

In another dish, mix vegan milk, orange juice, sugar, butter and zest.

Add the flour mixture to the oily liquid, mix everything and get the cake dough.

It's time for berries and cake! Throw them into the dough and mix carefully. If the berries are frozen, be careful.

By the way, so that the berries do not sink to the “bottom” of the cake, but are distributed more or less evenly, they are mixed with a small amount of flour before adding to the dough.

Pour the cake mixture into the mold. Or into the multicooker bowl, if you prefer. I wanted it.

Place the pan with the future cake in the oven for about an hour. As usual - until golden brown and a toothpick comes out clean. In my slow cooker the baking process took 75 minutes.

Before removing the finished cake from the mold, be sure to cool it.

There is only one thing left to do - cut our Lenten berry muffin into pieces and eat it in good company. We can gobble it up without company, but then who will praise us for the deliciousness? Bon appetit!

Vegan coconut milk muffins with pear are as easy and quick to prepare as any other. An American version of English baked goods, muffins are similar to small cupcakes, usually with filling and no frosting. The filling will be a sweet and ripe pear, which will give the lean muffins a subtle, refined aroma. A selection of home-tested simple cupcake recipes -

Compound:

• Coconut milk - 2 tablespoons
• Unscented vegetable oil - 4 tablespoons
• Flour - 200 grams (including whole grain flour - 30 grams)
• Sugar - 100-120 grams
• Baking powder - 2 teaspoons
• Vanillin - 1 gram
• Large pear - 1 piece
• Powdered sugar - optional
• Vegetable oil for lubricating paper inserts

How to make flavorful vegan (meatless) muffins with coconut milk and pear

The technology for making muffins is that the wet ingredients are mixed separately and the dry ingredients separately, everything is combined and the muffin dough is ready. Mix premium flour sifted with baking powder and vanilla with whole grain flour. ( Adding whole wheat flour is not necessary; I love the flavor and color that comes out of baked goods using whole wheat flour). Add sugar and mix with a whisk.

Mix dry ingredients

Heat the oven to 180 degrees. Place coconut milk in a cup. I usually use this.

Coconut milk for vegan muffins

Add warm water to 250 ml and stir. Add vegetable oil.

Mix wet ingredients

Pour the liquid into the dry mixture and stir with a whisk until smooth. The dough for vegan (lenten) muffins with pear is quite liquid.

Combine dry and wet ingredients

Line the molds with paper liners and coat with vegetable oil. Cut the pear in half, remove the seeds and cut into thin slices.

Cut the pear into slices

Pour the dough for lean muffins into the molds and place the pear slices in any order.

Place the dough and pear into the molds

Bake vegan pear muffins in an oven preheated to 180 degrees for about half an hour until golden brown.

Bake until golden brown

Cool the vegan muffins with pear filling and remove from the silicone molds; you can also remove the paper liners. From the specified amount of products I got 12 muffins with pear filling.

Vegan meatless muffins

If desired, dust the vegan pear and coconut milk muffins with powdered sugar. Here's a cross-section of the vegan pear muffin.

Vegan muffins are ready

Brew some good tea and enjoy fragrant homemade cakes. The pear filling harmoniously combines with the subtle hint of coconut milk aroma. This is a great, quick recipe for meatless vegan muffins. Milk can be replaced with almond milk, and the amount of sugar can be reduced for those who are counting calories. Try it, bon appetit!

And for breakfast we had mazgiiii:E

While these muffins are still warm, they are very, very soft with a slightly crispy crust. On the second day they are drier, and since they are not very sweet, they can be topped with jam or some kind of syrup. I also added raisins soaked in strawberry water, and instead of soy milk I added water with a small amount of mint syrup, but it’s unlikely that this had a significant effect on the taste.
Special praise for the silicone molds - everything comes out in one or two minutes, both hot and cold:3
You can cut off the hard crust and fill the cranium with something tasty, and, yes, feel like Indiana Jones with monkey brains for dessert: D

1 cup strawberries, finely chopped
2 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
½ cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons soda
1 cup vegan milk/water
6 tablespoons sunflower oil
1 teaspoon vanilla extract
Agave nectar/sugar/maple syrup (optional)

Preheat the oven to 200 degrees and grease a muffin tin.
Sift flour, baking powder, salt and baking soda into a large bowl. Mix. Add strawberries and stir.
Add and mix sugar, oil, milk, vanilla extract and vinegar immediately, or after mixing in another bowl.
Spread the mixture into the pan and bake for 13-15 minutes, or until the muffins are golden brown.
5-10 minutes after preparing the muffins, pour syrup or nectar and decorate with strawberries.