Comprehensive muffins are an excellent alternative to homemade muffins always when we follow a fiber -rich diet and with fewer refined products. Although these muffins with comprehensive flour carry brown sugar, which can be replaced by panela or other sweetener, they can also be made without sugar to make them healthier and more suitable for thinning diets. To do this, you just have to include a natural yogurt without sugar to the ingredient list and increase the amount of integral flour. To prepare these integral muffins we have used integral wheat flour, but you can use any other type keeping the same amount . You will see that you have spongy and delicious muffins despite this one made with whole wheat flour, which usually has a more intense flavor than common flour. Keep reading and discover in recipes how to do integral muffins with copete.
| 🚻 11 Diners | 🕘 1h 30m | 🍵 Breakfast | 🤯 Difness Low |
| INGREDIENTS TO MAKE INTEGRAL MAGDALES: |
| 150 grams of integral wheat flour 150 grams of brown sugar or panela 70 grams of olive oil (or 120 g of sunflower oil) 1 teaspoon of yeast powder (baking powder) 1 lemon (the zest) 3 eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
INGREDIENTS TO MAKE INTEGRAL MAGDALES:
1. Beat the eggs with the sugar until these ingredients completely integrate. Keep in mind that when the dough is more airy, the more spongy the integral muffins will remain, so that it beats vigorously. If you can wear better electric rods.
Trick: You can replace the brown sugar with panela or any sweetener you like.
2. Add the oil and lemon zest and continue beating at medium speed. For this recipe we will not use the juice, since the zest already provides enough aroma, but in case of wanting to add the lemon juice we advise you to add 20 more oil grams.
Trick: You can also use orange zest, cinnamon powder or vanilla essence to aromatize your integral muffins.
3. Shake the flour with dusting yeast directly on the dough. Being comprehensive flour, you will have small remains that will not be sized, incorporate them equally. Mix with the same rods or a spatula.
Trick: You can use another type of integral flour, such as comprehensive spelled flour.
4. Cover the container with film paper and let the dough rest for 1 hour in the fridge, in this way it will just settle and integral muffins will be more spongy.
5. past the rest time, preheat the oven to 180 ºC with heat up and down. While heated, place paper capsules for Magdalena in a mold designed for this type of buns and fill the molds occupying 3/4 parts of their capacity.
Trick: If you do not have a silicone or metallic mold, you can use two paper capsules by Magdalena to be more rigid and do not deform.
6. You can sprinkle brown sugar on top, add black chocolate pieces, chopped nuts, oat flakes or leave them as is. Bake the integral muffins for 20 minutes or until you observe that they are ready, since depending on each oven the time can vary.
Trick: Pake the stick test to know if they are well done inside. You just have to prick a Magdalena with a wooden stick and check if it comes out dry.
7. Let it cool on a rack to prevent the base from moistening. This is a very effective trick to keep that spongy inside.
8. And voila! You can enjoy these delicious integral muffins during breakfast or snack. As you can see, integral muffins are left with spongy copete, tender and very good. In addition, they are much healthier than traditional homemade muffins, so you can consume them more often. Of course, if you follow a diet to lose weight, we recommend reducing the amount of sugar or opting for panela, which is much healthier.
9. Discover the step by step of this recipe for integral muffins in this video, you will not miss a detail. Follow us on YouTube and discover new recipes every week.
