Usuba
Caramel and Nut Muffins
Fluffy muffins with caramel flavor, enriched with nuts, raisins, and seeds. Light and nutritious thanks to wheat sprouts and brewer's yeast.
- Total
- 35 min
- Standard serving
- 189 g
Ingredients
Total 17- Soybean oil
0.06 cup - Brown sugar
19.8 g≈ 1.5 tbsp - Molasses
5.25 g≈ 3/4 tsp - Chicken egg
12.5 g≈ 1/4 pcs - Salt
0.65 g - Wheat sprouts
0.09 cup - Soy flour
0.03 cup - Dry milk
8.25 g≈ 1 tbsp - Sesame seeds
11.25 g≈ 1 tbsp - Brewer's Yeast
9 g≈ 1 tbsp - Wheat flour
17.875 g≈ 2 tbsp - Sunflower seeds
9.75 g≈ 1 tbsp - Milk
47.5 ml≈ 3 tbsp - Baking powder
1.395 g≈ 1/3 tsp - Nuts
18.75 g≈ 2 tbsp - Raisins
23.75 g≈ 2 tbsp - Hercules
1.88 g≈ 1 tsp
Instructions
- 1
Step 1
Preheat the oven to 190 degrees.
In a large bowl, mix soy oil, brown sugar, molasses, and eggs. Add salt, wheat germ, soy flour, dry milk, sesame seeds, brewer's yeast, wheat flour, sunflower seeds, milk, and baking powder.
Thoroughly mix all ingredients until homogeneous.
Evenly fold raisins, nuts, and oats into the dough.
- 2
Step 2
Grease the muffin tins with oil.
Place the dough into molds and bake for about 15 minutes until golden brown.
Check doneness with a toothpick — it should come out dry or with a few moist crumbs.
Cool the muffins in the pans, then carefully remove and serve.
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