Lenten cake with dried cranberries. Lean muffins with cranberries and seeds in silicone molds. How to cook a lean cupcake in a slow cooker

Great Lent has begun today, and together we will learn how to cook lean pastries. Indeed, in fasting, you also want sweet homemade pastries for tea!

And I will please you: it is quite possible to bake lean muffins! And they will be no worse than non-lean ones. Even better, because more dietary and healthy! A minimum of fat, without eggs, but with berries! Today we bake cranberry muffins - this is a very, very simple, quick and delicious recipe!

Although cranberries can be replaced with any other berries or dried fruits: raisins, nuts, black or red currants, lingonberries (as in the original recipe on the Gastronom.ru website), pieces of dried apricots or prunes ... And every day you will have a new delicious lean pastry for tea!

Ingredients:

• 1 glass of flour;
• 0.5 cups of sugar;
• 0.5 cups of water;
• 3-4 tablespoons of vegetable oil;
• 50-70 g of berries;
• 0.5 teaspoon of soda;
• 15 g vanilla sugar;
• a pinch of cinnamon.

How to bake:

Mix dry ingredients: flour, soda, sugar, spices. Sift flour with soda.

Add water, mix.

Add vegetable oil, mix.

Pour the washed and dried berries (frozen is also possible). It is better to pour the berries into a small amount (1 tablespoon) of flour or starch so that the juice from them does not give the impression of “raw” cupcakes.

Mix gently so as not to crush the berries.

We spread the dough 2/3 of the height in silicone molds (it will be easy to get cupcakes out of them).

We put in a warm oven and bake at 180 C for half an hour, and then, when the muffins rose and began to turn golden, I slightly increased the heat to 200 C. After 10-15 minutes I tried it with a stick - dry, so ready!

We take out the cupcakes from the oven, take them out of the molds. They smell very delicious!

When tasting, the lean cranberry muffins turned out to be great! Sweet, fragrant, except that the crust turned out a little caramelized, and how delightfully sour berries burst in the mouth! You can see in the photo that they are fluffy inside.

Lenten muffins with cranberries are very tasty when they are still warm, then they are especially soft. Happy tea!

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Cupcakes can be baked large, in a rectangular shape, or small, in portion molds.

Ingredients:

• 200 g flour;
• 50 g of sugar;
• 0.5 teaspoon ground cinnamon;
• 1 teaspoon baking powder;
• ¼ teaspoon salt;
• 2 teaspoons of cocoa powder;
• 130-150 ml of water;
• 100-120 ml of vegetable oil;
• Half a glass of shelled walnuts or almonds, or assorted of both;
• 100 g fresh cranberries or lingonberries.

How to bake:

We prepare the dough, as usual for muffins: first, mix the dry ingredients - sifted flour, baking powder, sugar, salt, cocoa, spices. The set of spices can be varied and diversified - for example, by adding ginger, cardamom, turmeric.

We grind the nuts, carefully sorting it out so that the shell does not come across - I roll the walnuts with a rolling pin on a gloss, and finely chop the almonds with a knife - and also pour it into the dry ingredients.

After mixing everything, pour in the liquid components: water, a little warm is better ...

And vegetable oil, olive or sunflower, preferably refined, so that the cake does not have a strong taste of oil. The original recipe said half a glass of water and oil, but when I took 100 ml of both, the dough came out too dry and thick. I began to add a little, until the dough turned out thicker than on muffins. It does not pour from a spoon, but rather falls, slowly, as if reluctantly.

Pour the washed berries into the dough (leave some for decoration), and mix gently.

We spread the dough in a mold greased with vegetable oil.

And sprinkle the rest of the berries on top.

Bake at 190-200C for 45 minutes until dry wooden skewer.

After letting the cake cool a little, carefully pry it around the edges with a knife and shake it out of the mold.

Cut into pieces and enjoy!

And on the site there is a very tasty lean muffin with nut crumbs - try it, this is our favorite recipe! And recently a coffee cake with poppy seeds and nuts has appeared. So treat your loved ones even in Lent with delicious homemade cakes. After all, the main thing in the essence of fasting is not what we eat, but how we relate to each other and to the World...

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Orthodox Christians continue the Advent fast, which lasts from November 28 to January 6. During this time, fasting people do not eat animal products. But as we already know from the numerous recipes for meatless dishes available on the site, this is not a reason to refuse delicious food, including pastries. My next recipe for a fragrant chocolate cupcake does not contain butter, eggs, and is suitable for use not only in fasting, but also on any day when your refrigerator runs out of eggs, and the children ask to bake something sweet for tea. with cranberries in a slow cooker, it is not a shame to serve guests, it will decorate your table, delighting with its rich chocolate flavor with light berry sourness.

Ingredients:

• wheat flour - 200 g
• cocoa powder - 40 g (4 tablespoons)
• sugar - 1 cup (a glass of 200 ml)
• a pinch of salt
• baking powder - 1 tbsp.
• vanillin - 1 gr. or vanilla sugar 2 tbsp.
• odorless vegetable oil - 80 ml (half a multi glass)
• water - 250 ml
• cranberries - 3-4 tbsp.

• number of servings - 6-8 pcs

How to cook a lean cupcake in a slow cooker:

We mix the bulk ingredients in a bowl: flour, cocoa (I also sift cocoa through a sieve along with flour), baking powder, vanillin or vanilla sugar.

Then add vegetable oil and water to the bulk ingredients. Mix well. I mixed with a spoon, you can use a mixer, it will be faster.

Then add the washed cranberries, mix gently again, already with a spoon. I have fresh cranberries. You can also use frozen, it will also work well.

Lubricate the multicooker bowl with vegetable oil. Pour the dough into it, smooth it out.

Set the program "baking" for 65 minutes. Bake a lean chocolate muffin in a slow cooker until the signal.

Take out the finished lean chocolate cake using a steamer basket.

The cake turns out to be very soft, lush, the sourness of the berries nicely complements the chocolate taste.

Wait for the cake to cool, brew strong tea, cut off a piece, and enjoy the extraordinary taste.

In the summer I tried to bake this lean cherry pie, it was also very tasty. When I baked with cherries, I set the baking time 10-15 minutes longer.

Bon appetit!!!

For the recipe for the multicooker, we thank Baibakova Oksana!
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