- flour - 1 glass
- wheat bran - 1/2 cup
- baking powder for the dough - 1 glass
- soda - 1/2 Art. spoons
- cinnamon - 1/2 Art. spoons
- salt - 1/2 st. spoons
- egg - 1 piece
- bananas - 1 glass
- confectionery sugar - 1/3 Glass
- strawberry yogurt - 1/4 Glass (low fat)
- rapeseed oil - 2.5 st. spoons
- vanilla extract - 1 st. a spoon
- strawberries - 1 glass (fresh or frozen)
1. Prepare 12 molds for cupcakes - aluminum or silicone, of your choice. Grease them with fat or sunflower oil. 2. In a large bowl, mix the flour, wheat bran, baking powder, soda, cinnamon and salt. 3. In a medium-sized bowl, beat the eggs, banana mashed potatoes, sugar, yogurt, rapeseed oil (or its analog) and vanilla extract. 4. Mix egg-banana mass and dry ingredients until a homogenous dough is obtained. Carefully mix half a glass of strawberries into the dough. 5. Divide the dough into 12 molds. Top with each serving evenly put the remaining strawberries. 6. Bake the muffins in a heated oven at 190 degrees Celsius for 18-20 minutes. To check the readiness, puncture the cupcake with a toothpick. If it remains clean, then the dessert is ready. 7. Pull the prepared cupcakes out of the oven, allow them to cool slightly, pull them out of the molds. Serve with milk or any other drink.
Servings: 6