Chocolate muffin with kefir and whole grain flour

Chocolate muffin with kefir and whole grain flour

Category: Yeast bread

Ingredients
Kefir	250 g
Semolina	100 g
Egg	2
Sugar	200 g
Vegetable oil	1/2 cup (100 ml)
Cocoa powder	2 tbsp. l
Baking soda	1/3 tsp

Cooking method

• Mix 250 g of kefir with
• 100 g semolina, leave the mixture for 20 minutes. Then add
• 2 eggs,
• 200 g sugar
• 1/2 cup vegetable oil (100 ml)
• 2 tbsp. l. cocoa powder
• 1/3 tsp soda.
• Next, mix with CZ-flour (about a glass) to knead a homogeneous dough of medium density, flowing.
• Pour the dough into a silicone mold (preferably high, in the form of a ring), and if you are not using the mold for the first time, then there is no need to lubricate it. No silicone mold - bake in another microwave-safe container.
• Bake 7 minutes at maximum power.
• If you do not have CZ flour, coarse flour, try regular flour, but with CZ, as I noticed, baked goods are more porous

Time for preparing:

7 minutes

Cooking program:

maximum power

Note

Kobeik Photos

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I baked a chocolate cake on kefir with CZ flour. It turned out so yummy.

The cupcake was eaten in 5 minutes, the next one went to bake!
Thank you very much for the recipe!
I was temporarily left without an oven, and baking in the microwave is very helpful.

I baked a chocolate cake on kefir with CZ flour. It turned out so yummy.

The cupcake was eaten in 5 minutes, the next one went to bake!
Thank you very much for the recipe!
I was temporarily left without an oven, and baking in the microwave helps a lot.

Oh, what a handsome man you have turned out! I represent the joy of your household.
Thanks for your feedback!

P.S. And they have already written about the nuts.

I made half a portion of a cupcake which is chocolate on kefir, did not work
The liquid dough began to crawl out of the mug, at first it was not baked, I put it again at the same time ...
And in consistency, it turned out to be some kind of strange, either from vegetable oil, or because I don’t know what, it bounced like rubber and tasted the same ... and did not keep its shape well.

The advice to make half a portion immediately alerted me ... It turned out that you did not guess with time - at first the cupcake was not finished, and then you will not finish it. It sprung like rubber - overexposed, lost moisture. How much did you bake?

A small amount is a Cupcake in a mug (there is a recipe on the forum) - it bakes in a bowl, without punctures. The time is 2.5-3.5 minutes, depending on the power.

Girls, honestly! I baked this cake more than once, and chocolate with boiling water, and biscuit with condensed milk, and coconut biscuit - everything turns out super!
Zalina 74, right - maybe the time did not please. CF is different for everyone, try to find the time so as not to dry out. Put it first for 6 minutes, and then look - if the middle is not baked yet, add 30 seconds each (just don’t take out the cupcake), I usually try with a toothpick if the dough is reaching for it, then I add more time.

[zalina74]

The advice to make half a portion immediately alerted me ...

zalina74, well, why alerted. If I was not sure, I would not give advice to cook half a serving. I make all the recipes for the microwave for half a portion, because I have it very small and large forms do not fit. Everything works out great. 7-9 minutes (700W) and you're done.
The dough greatly increases in volume and I would not do it in a mug.
Likely Gubki , just did not guess over time.

It's not about time for me, I really didn't like the consistency or structure of the cake ... rubbery, springy ... not nice, like some kind of chemistry.

I didn't like the texture or structure of the cake ... rubber, springy ... not nice, like some kind of chemistry.

So it is rubber because it is overexposed in time ... Immediately after turning off the micra, the biscuit may seem damp, but it still continues to cook, dries up on the residual heat. If you reduce the portion, then the time must be reduced. If you get used to it, you will only see +. Fast, economical, not hot (especially in summer, appreciate)

I cooked once and everything turned out to be tip-top, I only paid attention to the table with time and with the recalculation of the microwave power and followed the recommendations not to take it out immediately and let it stand for 10 minutes in a micron. Even the neighbors' boys baked with all the recommendations and everything worked out for me. Failures happen if you miss something.

zalina74 thanks for the recipe! or even more, for sharing the experience of making baked goods in a simple micro without convection, in my youth (micro was the first unit of family life bought with wedding money) I was eager to experiment, but it was baking that always wasted with a pale appearance and a raw center, therefore, with such an amount technology I now, well, just the products were sorry for the experiments and there was a firm conviction that nothing good would come of it, but I read your posts and just became curious to try, quietly mixed (Chocolate cupcake with kefir and CZ flour) while everyone was resting and sent to the oven (the shape is the same as yours), I charged it for 13 minutes (750W), I look into the stove - disappointment - I did not rise, well, I did not despair, I took it out while it cooled down and sent it to the grate. For dinner I cut it, there is no dullness, slightly crumbly, juicy - and everyone liked the taste! , that is, they did not notice, but ate for dinner (and we are not at all sweet). I kept walking and thinking why didn't I get up? or you have a smaller diameter shape (I have 23.5cm outside). So today I re-read the recipe again, but I didn’t add any flour to the tree, there was nothing to climb! ... And the cupcake turned out to be tasty too, just not as elegant as yours.
I wanted to insert a photo, but I forgot something about how to do it, in short I will describe it, it turned out just half the shape of a cupcake, and sprinkled it on top with shavings ...

here is the photo

How much is your maximum power?

Yesterday I risked baking. I don't have a silicone mold. Burned in glass.
It seems to have risen normally, greased the saucepan. I put it on for 7 minutes. 800 watts Pierced - the stick is dry, Got it out - looked from below into the saucepan - and there was a dark wet spot of dough. The bottom is not baked.
I began to take it out, it turned out that this stain also adhered capitally to the form. What did I do wrong?
There are suspicions that she added a little flour. I have no CH flour, I added the usual one. Probably it should be added a little more than CZ? What dough should it be? How thick is sour cream?

Beretta, most likely, just excess moisture has accumulated at the bottom. And the cake can be perfectly baked. To make the bottom less soaked, put an oiled parchment circle in a saucepan, moisture collects under it.
But if the middle is not baked (this happens when the cake is a tall, thick layer of dough), then you need to insert a glass of heat-resistant glass into the center or use a ring mold. True, for some reason, microwave pies don't want to get out of the silicone mold.
For small cupcakes, I keep a narrow vodka glass to place in the center.

Thank you! I'll try.

Good luck!
From my experience, a damp bottom of a microwave oven is a common thing. And the pie itself often does not have a presentable appearance. If I bake without paper, I turn the pie over, dry it and spread the top and sides with jam, icing or sprinkle with coconut. So that it was neat and beautiful.

Good luck!
From my experience: a damp bottom of a microwave oven is a common thing. And the pie itself often does not have a presentable appearance. If I bake without paper, I turn the pie over, dry it and spread the top and sides with jam, icing or sprinkle with coconut. So that it is neat and beautiful.

Hee-hee! When I pulled out my debut cupcake, I immediately masked the top with a powder ...

If you do not keep the baking in the form until it cools completely, then the bottom "reaches" after taking out and turning over.

Can you bake a cupcake in the oven? How long and what temperature is needed?

Who has tried to bake this cake in a conventional oven?
And do I need to sprinkle the Sicon mold with semolina? And then (the first time I baked in a mold) a carpet stuck.

I have a table on how to recalculate the time if the recipe and your micro power are different. Maybe where someone will come in handy?
Let me place it here, and you have to decide for yourself - no need and, if necessary, where to place it:

[Wiki]

I have a table on how to recalculate the time, if the recipe and your micro power are different. Maybe where someone will come in handy?
Let me place it here, and you have to decide for yourself - no need and, if necessary, where to place it:

Wiki, I have this table too. Maybe the girls will be useful to someone.
But in the MVP, I don't like to cook something, I just warm it up.

Can you bake a cupcake in the oven? How long and what temperature is needed?

I am reporting. I baked this cupcake in the oven. Baked for 1 hour. At t- 250 degrees 40 minutes and 20 minutes at t- 200 degrees.
For silicones. form "Castle" with a diameter of 23 cm is not enough dough. You need to make 1.5 servings.
I baked it with a bump in the center. When pulled out of the mold, it was normal in appearance, and then fell apart due to a tubercle. Here is a photo:



Instead of baking soda, I added baking powder (I like it better), orange zest, and pieces of chocolate.

Zhivchik, thank you very much for the details! : rose: Did it taste juicy?

Zhivchik, thank you very much for the details! : rose: Did it taste juicy?

Yes.

I am reporting. I baked this cupcake in the oven. Baked for 1 hour.

If there is no hour, the microwave helps out.

Instead of baking soda, I added baking powder (I like it better), orange zest, and chocolate pieces.

Appetizing photo - melting chocolate, aroma of zest ... By the way, for the oven I would knead the dough more abruptly. How did it seem to you?

If there is no hour, the microwave helps out.

As for me, the dishes from the microwave do not even have the same smell than from the oven.

If there is no hour, the microwave helps out.
By the way, for the oven, I would knead the dough more abruptly. How did it seem to you?

No, it is not necessary abruptly. The consistency was very good. Believe me, I know a lot about the test.
I added whole grain millstone flour. There is so much bran. So the cupcake is very healthy.

Py. sy. Ksti, I would like to see a photo of your pie cut.

[Zhivchik]

... I would like to see a photo of your pie cut.

Zhivchik, I can show my cutaway:

And here is the whole handsome man in its entirety:


zalina74, Thank you!!!
For my 700 watts, it took 11 minutes (according to the table).
Not dry, not wet, not rubbery. Very much, very much.
One thing is alarming: the baking time is equal to the eating time and not a minute longer.

... One thing is alarming: the baking time is equal to the eating time and not a minute longer.

That's for sure! An excellent cutter!

[Zhivchik]

Zhivchik, I can show my cutaway:

Vika, an appetizing cutter!
Did you grease the dish before baking?
And what is the diameter of your "castle"?

Did you grease the dish before baking?
And what is the diameter of your "castle"?

Now I will brag - I have two castles. One large 26 cm, it does not go into my microwave, or rather - it does, but it has handles on the sides, so they don't come in. The second Chinese, it is written 22 cm, measured - 21. They fool us ...or I measure it like that.
I smeared it thinly with vegetable oil before the first baking, never greased it again, and there were already a lot of baked goods. I just wash it and let it dry. To wipe it off is not just to dry, this castle has too many architectural bells and whistles.
I bake in it - I bake it and I can't stop. But today I did not dare to make a caramel for a cake with bananas in caramel in it. I’m afraid I’ll spoil it.

And I didn't really like the pronounced taste of ZH flour in sweet baked goods.
Probably still a matter of taste.

I want to thank the author of the recipe, very tasty cupcake. I added a little more melted dark chocolate, not unusual. They didn't even let the cupcake cool down to cover the top with something - they pulled it straight out of the mold, and didn't have time to photograph either. Baked in the oven at temperature 170 degrees for 1 hour. The shape of the castle, there really should be a one and a half rate. Great recipe, thanks!: Rose:

Thanks for the cupcake, the author !!! And, in general, everyone, you girls !!! Thanks to you, even I, a culinary specialist not very much, grow in my own eyes. Left without an oven, and cookies are always waiting for tea, but here it is so fast and delicious !! Baked in a round silicone mold, a little stuck, not tall, but tasty ... it was, because the piece remained. Yes, I didn’t extinguish the soda, but maybe it’s necessary? Thanks again!

Thank you for your feedback and kind words! I am glad that the recipe was useful to you.
And I also don't quench soda in advance - the acid of kefir quenches the soda in the dough!

[zalina74]

zalina74, I'm running to say thank you for the delicious cupcake. I like this texture, not dry. (y) Added 0.5 cups of walnuts to my taste. And I also made the icing and it turned out even sweeter and more chocolate.

[zalina74]

zalina74, I'm running to say thank you for the delicious cupcake. I like this texture, not dry. (y) Added 0.5 cups of walnuts to my taste. And I also made the icing and it turned out even sweeter and more chocolate.

Mmm, I just felt the aroma ... Also with nuts ... Thanks for the tip!