- apple puree - 2 Cups
- dates - 60 Grams (without seeds, sliced)
- wheat bran - 1 glass
- buttermilk - 1/2 cup
- egg - 1 piece
- honey - 2 items. spoons
- ginger - 3/4 Teaspoons
- vanilla extract - 1/2 teaspoonfuls
- flour - 1/2 cup
- flax seed - 2 Art. spoons
- soda - 1 1/4 Teaspoons
- salt - 1/4 teaspoons
- fragrant pepper - 1/4 teaspoons
- oat flakes - 1 st. spoon (with slide)
Preheat the oven to 170 degrees. Sprinkle molds for muffins with oil in the sprinkler. Put the apple puree and dates in a medium saucepan. Cook over medium heat, stirring frequently until the mixture is reduced to 1 1/4 cup, 15 to 20 minutes. Put the mixture on an even layer on the baking sheet to allow it to cool completely. Put the mixture in a large bowl, add the bran, buttermilk, eggs, honey, ginger and vanilla. Leave for 10 minutes. Meanwhile, mix together the flour, flaxseed, soda, salt, sweet pepper and 1/4 cup oatmeal. Add the mixture of bran. Put the dough into prepared forms. Sprinkle the remaining 1 tablespoon oat flakes on top. Bake for 21 to 23 minutes. Allow to cool completely in molds. Muffins can be stored in an airtight container at room temperature for 3 days.
Servings: 20