- wheat flour - 1 glass
- wheat germ - 1 glass
- wheat bran - 23/4 Glass
- oat bran - 2/3 Glass
- baking powder - 2 teaspoons
- soda - 2 teaspoons
- ground ginger - 2 teaspoons
- flour of barley malt - 1 st. a spoon
- vegetable oil - 3 st. spoons
- honey - 2/3 Glass
- skim milk - 11/4 Glass
- low fat simple yogurt - 1 glass
- eggs, whisk - 2 cups
- raisins - 1 glass
Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Lightly oil 12 cupcake molds. In a bowl, mix wheat flour, wheat sprouts, wheat bran, oat bran, baking powder, soda, ground ginger and barley malt flour. In a separate bowl, combine and mix thoroughly the butter, honey, milk, yogurt, eggs. Gradually add the milk mixture to the dry ingredients and stir until everything mixes well and the dough turns out. Add the raisins, stir. Spoon the prepared forms for cupcakes. Bake for 20 to 25 minutes in a preheated oven.
Servings: 12