Rye flour has long been used in cooking along with its wheat analogue. It has a lower gluten content. Therefore, products made from it have a denser structure and a slightly sour taste. In today's post, we'll take a closer look at a few original recipes cupcakes from rye flour.
With cocoa powder
This interesting option will surely be appreciated by fans of chocolate home baking. Cupcakes made in this way are very tasty and fragrant. But their main advantage is the ability to retain the original freshness for a long time. To make rye flour muffins you will need:
- A cup of pasteurized cow's milk.
- ¼ pack of butter.
- 8 art. l. rye flour (with top).
- 2 tsp baking powder.
- 4 tbsp. l. white wheat flour.
- 3 art. l. powdered cocoa.
- 3 selected chicken eggs.
- A pinch of ground cinnamon.
Soft butter is thoroughly rubbed with sugar, gradually adding raw eggs. Milk is poured into the resulting mass and all dry ingredients are poured. Everything is intensively mixed and distributed over silicone molds. Bake products at a moderate temperature for about 25 minutes. The degree of their readiness can be checked with a regular toothpick. If it remains dry, then everything is in order and the muffins can be safely removed from the oven. If there are clearly visible marks on the toothpick raw dough, then the products are briefly returned to the oven.
With rice flour
This delicious and fragrant treat does not contain a single gram of sweet sand. Instead, it contains a sweetener. Therefore, it can be safely called low-calorie. To bake your own rye flour, you will need:
- 50 ml low-fat cow's milk.
- 100 ml yogurt (without flavorings).
- 30 g peanuts.
- 75 g of rice and rye flour.
- Choice egg.
- Vanillin and sweetener.
A beaten egg is combined with cow's milk and yogurt, and then supplemented with rye and rice flour. All this is mixed with crushed peanuts, vanilla and sweetener. Ready dough distributed in molds and sent to the oven. Bake cupcakes at 150 ° C for about half an hour.
With cottage cheese
According to the method described below, not only tasty, but also healthy rye flour muffins are obtained. They have a delicate texture and a light curd aroma. To bake them you will need:
- 2 eggs.
- 40 g rye flour.
- 30 g honey.
- 30 g raisins.
- 200 g fresh fat-free cottage cheese.
- ½ tsp soda quenched with lemon juice.
Grated cottage cheese is combined with eggs and processed with a mixer. The resulting mass is supplemented with honey, raisins, quenched soda and flour. Everything is intensively mixed, distributed in molds and placed in a preheated oven. Products are baked at 180 ° C. On average, the duration of the heat treatment is twenty minutes. However, it can vary up or down, depending on the characteristics of a particular oven.
With bran
These savory rye flour muffins are a great option for Sunday family breakfast. They have relatively low calorie and a nice cheese flavor. To bake them you will need:
- ½ cup rye flour.
- 1/3 cup bran.
- ½ cup whey.
- ¼ tsp quick soda.
- 30 g cheese.
- Choice egg.
- Salt and a mixture of ground peppers.
Combine all dry ingredients in a deep dry container. Preheated milk whey, grated cheese and a beaten egg are also poured there. Everything is thoroughly mixed and distributed into molds. Unsweetened muffins are baked at 180 ° C for no longer than forty minutes.
With blueberries
These rye flour muffins on kefir have a pronounced berry flavor. Therefore, even the most demanding sweet tooth will appreciate them. To bake this delicacy you will need:
- 300 g rye flour.
- 120 g white sugar.
- 150 ml of fresh kefir.
- 15 g of baking powder.
- 3 small eggs.
- A cup of blueberries.
- Vanillin, salt and flax seeds.
Eggs are combined with sugar and processed with a mixer. Kefir, baking powder, rye flour, vanillin and salt are alternately added to the resulting mass. All this is kneaded until a creamy dough is obtained, and then supplemented with berries, distributed in silicone molds and sprinkled with flax seeds. Bake at 180 ° C for no more than thirty minutes.
With almonds
This fragrant pastries will not leave indifferent neither adults nor kids. Therefore, it will be a good addition to the family tea party. Since this recipe for rye almond muffins requires a specific food set, double-check in advance that you have everything you need. In this case, you will need:
- 75 g soft butter (butter).
- 100 g almonds.
- 100 g rye flour.
- 2 tbsp. l. liquid flower honey.
- 1 st. l. white sugar.
- 2 raw eggs.
- ½ tsp. cinnamon, baking powder and ginger.
First of all, you need to deal with almonds. It is poured with boiling water, peeled and ground into large crumbs. Now it's time for the oil. It is taken out of the refrigerator in advance and kept at room temperature for a short time. As soon as it becomes soft enough, it is supplemented with sugar, honey and spices, and then processed with a mixer until the grains completely disappear. At the next stage, eggs, nut crumbs, baking powder and rye flour are alternately introduced into the sweet mass. Everything is thoroughly mixed and distributed into small silicone molds so that they are a little more than half filled. Rye flour muffins are baked at 180 ° C until cooked, the degree of which is easy to check with a regular toothpick. The duration of heat treatment largely depends on the size of the molds and on the characteristics of a particular oven. Almond cakes are served chilled with a cup of warm milk or a mug of fragrant herbal tea.
If you were told that from rye whole grain flour without adding wheat, you can bake soft and air cupcake would you believe? At first I was skeptical about the list of ingredients for this cake, but my fears were not justified, it turned out to be very tasty and interesting! In general, a recipe for all lovers culinary experiments, healthier baked goods and, of course, muffins! 
Rye cake with apple and cinnamon
1 medium apple (120-150 g)
1 tsp cinnamon
50 g finely ground almonds
150 g whole grain rye (whole grain) flour
2 tsp baking powder for dough
75 g butter
50 g corn syrup (or honey)
100 g dark brown sugar
75 ml milk room temperature
1 egg at room temperature
almond flakes for sprinkling
1. Peel the apple, cut into 1 cm cubes.
2. Mix rye flour, ground almonds, baking powder.
3. In a saucepan, combine butter, corn syrup and sugar, put on medium heat and, stirring, bring to sugar dissolution. Cool to room temperature.
4. Add the egg and milk to the cooled mixture, stir well.
5. Combine dry and liquid ingredients, mix.
6. Add an apple and stir.
7. Put the dough into the prepared cake pan (the mold is not very large, about 20 * 8 cm), sprinkle on top almond petals and bake in an oven preheated to 170C for 40-50 minutes until a toothpick is dry.
8. Cool before serving.
Recipe source: .mojewypieki.com
Cupcake goes to Alena
In our family, there is no holiday without a pernik. Even , I didn’t always bake for the Christmas holidays, but this classic Polish spicy pastry, we must have at home. Even more with this tastiest season of the year, the season of Christmas baking at our house, is sure to begin. This time I started it from rye pernik. It has a very interesting texture and aroma thanks to the rye flour and the bready-malt note that toasted rye flour has. And it all goes very well with Christmas spices, soaked dried fruits and chocolate icing above.
Such a rye spicy cake - can even be attributed to healthy pastries. As it is fashionable now, you can even write that it is without white flour, you can come up with a lot more without it, but I confess that I am far from completely excluding some food group from the diet, without obvious medical indications for this (confirmed by analyzes and a diagnosis of a specialist, and not the result of my own invention). Therefore, I will not write loud slogans, especially since it is not rye for reasons of benefit or desire to avoid white wheat flour at any cost (I do not write that this is pointless, I am just in moderation in everything, and in a very healthy diet too). This cake is rye because it is a tribute to tradition; in ancient Poland, they often baked perniki, spicy cakes, not to be confused with pernichkamy (gingerbread), made from rye flour, and in Lithuania they still do it. Rye flour fits perfectly into this flavor range, and also gives it an interesting, one might even say, somewhat bready texture, which is difficult to obtain with other types of flour.
Before mixing with the rest of the ingredients, the flour needs to be browned, this will make it especially fragrant. But rouge the flour should be carefully and often stirring. For a long time it seems that nothing is happening, but in fact, when the flour already begins to change color, it very quickly comes to burning. Therefore, do not leave the stove and stir the flour often.
Both flour and honey with butter and sugar, after heating, must be cooled before mixing with eggs. Their excess heat will "cook" the eggs before the batter even hits the oven, making it harder for the cake to rise.
The recipe for spicy rye cake uses both soda and baking powder and soda, in no case should you stew. It's not a typo, it should be. Baking soda and baking powder have slightly different effects. Soda begins to act upon contact with acid, in this recipe only honey is a little more acidic, but a little bit, or when heated from 60 ᵒС and above. That is, in this cupcake, soda will act mainly when heated. As for the baking powder, its main difference from soda is the presence in the composition of the acid necessary for a complete chemical reaction. That is, it will work without the addition of additional acid and even without thorough heating. Also, if you use , and a modern baking powder, they often use substances with a double action, some of which are activated immediately, and the second part when heated. In my experience, to heavy gingerbread dough, dough with a lot of honey, from whole grain wheat or rye flour, it is better to use a combination of soda and baking powder, then there will be an optimal result. In general, many types of pastries benefit from such an alliance.
As for the rest of the baking process, everything is simple. I will only add that this cake, in addition to being incredibly tasty, is also very well preserved wrapped in foil. It can be kept up to 2 weeks at room temperature and even up to 1 month in the refrigerator. It will keep getting tastier.
Cupcake size 30x11 (you can use smaller forms, the cupcake will be higher):
Ingredients
- 250 grams of rye flour
- 1 tsp
- 1 tsp soda
- 3 tsp
- 3 eggs
- 200 grams of honey
- 50 grams butter
- 100 grams of sugar
- 150 grams dried fruits (large cut)
- Rum for pouring dried fruits (can be replaced with any other strong alcohol)
For chocolate ganache:
- 100g dark chocolate, finely chopped
- 75 ml cream 15%
- 50 grams butter, chilled, cut into cubes
1) Place dried fruits in a small bowl, pour rum upside down and leave for 8-12 hours.
2) On the day of baking, put the rye flour into a dry frying pan and place over medium heat. Blush the flour until it becomes slightly golden. Remove from fire and leave to cool.
3) Place honey, butter and sugar in a small saucepan. Place over medium heat, bring to a boil, stirring constantly. Remove from heat and immediately pour into a deep mixing bowl or planetary mixer bowl. Leave until almost completely cool.
4) Preheat the oven to 180 ᵒС.
5) Add baking soda, baking powder and spice mixture to the flour. Mix well.
6) Whip almost cooled honey and butter at medium speed and add eggs one at a time. The mass should become loose.
7) Add flour with spices and beat everything again, only to the full combination of ingredients.
8) Drain dried fruits and add to the dough. Mix well and transfer the dough into a cupcake form, the bottom of which is covered with parchment, and the walls are greased with a thin layer of butter.
9) Insert the mold with the dough into the preheated oven and bake for 50-60 minutes until a toothpick inserted in the center comes out dry.
10) Take the cake out of the oven. Leave in the tin for 5 minutes, then carefully remove and transfer to a cooling rack or clean plate. Leave until almost completely cool before coating with chocolate.
11) When the cake is almost cool, place the cream and chocolate in a small bowl. Heat in a water bath until the chocolate is completely dissolved. Remove bowl from heat and add butter and mix until completely mixed. The chocolate should drip off the spoon. If it is very thick, then return it to water bath and heat, stirring, until the desired consistency is reached.
12) Lubricate the cupcake with the resulting watering and decorate as you wish. The cupcake can be simply poured, but to be completely and evenly covered, you need 1.5 times more chocolate.
After the frosting has set, you can cut the cake and serve.
Store spicy rye cake wrapped in foil at room temperature.
Enjoy your meal!
Rye flour is a godsend for those who are always losing weight and diabetics. She has ten useful properties, but cooks love her not for that. Its peculiar taste opens up new notes in already familiar dishes, gives an original smell and is easily combined with many tastes.
- 0.2 kg of rye flour;
- 0.3 kg of wheat flour;
- 1 red onion;
- 10 g fresh yeast;
- 5 g balsamic vinegar;
- 360 ml of water;
- 8 strips of bacon;
- 15 ml olive oil.
Time: 3 h 20 min.
Calories: 225.
How to bake:
- Strips of bacon should be chopped with a knife into small squares, send them to the pan, pour in here balsamic vinegar. Lightly fry, do not add oil;
- The onion should be freed from the husk and finely chopped, added to the bacon, mixed and cooked for two minutes;
- Sift both types of flour at the same time, and then grind them with yeast;
- Salt, pour in water, and then enter the contents of the pan here. Knead the dough by hand, and then roll it into a ball, cover and leave to rest for an hour;
- After that, on a flat surface, divide into four parts, roll balls out of them and leave again under a towel. This time let it stand for only ten minutes;
- Next, form each ball into a tight loaf;
- Lay them seam side down on a baking sheet, cover and leave for another hour;
- The oven must be heated to 250 Celsius;
- Next, transfer the loaves to an inverted baking sheet. Using a sharp knife, make cuts on top;
- The walls of the oven must be sprinkled with water from a spray bottle. After that, reduce the temperature to 220 and send the loaves to bake for five minutes;
- Then again reduce to 190 Celsius and bake for another fifteen minutes. Then let cool.
Rye bread with dried fruits, nuts and spices
- 45 g honey;
- 7 g of dough powder;
- 260 g rye flour;
- 15 g ground ginger;
- 0.1 kg of dried fruit mix;
- 60 g of flaxseed flour;
- 2 g of nutmeg;
- 240 g wheat flour;
- 0.1 kg of nuts;
- 550 ml of kefir;
- 60 g of flakes of 7 cereals;
- 25 g of wheat germ;
- 30 g fiber;
- 30 ml of milk;
- 5 g turmeric;
- 1 yolk;
- 10 g of soda;
- 45 g of granular mustard;
- 10 g lemon peel;
- 40 g orange peel;
- 10 g sesame;
- 15 g cane sugar;
- 10 g salt.
Time: 1 h 30 min.
Calories: 218.
Baking process:
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- Turn on the oven to warm up to 200 Celsius;
- Lay out baking paper on a baking sheet and sprinkle it with flour where the bread will lie;
- Sift all three types of flour at the same time so that they mix. After that, mix in the rest of the bulk ingredients: wheat germ, turmeric, cereal, fiber, cane sugar, nutmeg, ginger, salt;
- Separately, add mustard to kefir and stir, then add salt and dough powder here. Stir until foam begins to rise;
- Then pour this mixture into dry products, stir;
- Lightly roast the nuts in a frying pan without adding oil, and then chop them with a knife. You can take pistachios, and walnuts, and pecans, and cashews, and peanuts - as you like;
- The zest from citrus must be removed with a fine grater;
- Dried fruits (dried apricots, raisins, prunes, etc.) pour water for ten minutes, preferably warm. Then squeeze and chop with a knife. Mix together with zest and nuts to the dough;
- Add honey to this and continue to knead. You will get a very sticky dough.
- Sprinkle flour on the top and bottom of the dough, divide into several parts and form each shape into bread of any shape;
- Transfer them to a baking sheet in places where there is flour;
- Bake no more than half an hour. The bread is ready when it no longer sounds empty when patted;
- Beat the yolk with milk in a glass;
- A couple of minutes before cooking, brush the bread with this liquid mixture and sprinkle it with sesame seeds on top. Continue baking until crispy, then let cool for half an hour. If you want, you can replace all the sweet ingredients with bacon, parmesan and herbs.
Rye flour charlotte with plums and apples
- 1 apple;
- 3 eggs;
- 30 g rye flour;
- 60 g of walnuts;
- 15 g wheat flour;
- 170 g of sugar;
- 4 g cinnamon;
- 60 g muesli;
- 10 plums.
Time: 1 h 40 min.
Calories: 233.
Sweet pastries made from rye flour are prepared in this way:
Rye flour chocolate muffins with banana filling
- 30 g bananas;
- 30 g rye flour;
- 3 g cornstarch;
- 1 egg;
- 20 g fiber;
- 7 g sesame;
- 20 g oatmeal;
- 10 g cocoa;
- 5 ml of liquor;
- 125 g fat-free cottage cheese;
- 60 g chocolate.
Time: 25 min.
Calories: 159.
Baking steps:
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- Beat an egg, add a little sugar or a sugar substitute is better;
- Then pour cocoa here, and then both flours;
- Next, stir in fiber, a little salt, cottage cheese, starch. Mix all the products well, and then pour in the liquor for flavor. It is better to use "Amaretto". Add dough powder at the tip of a knife;
- Take muffin molds and fill them halfway with dough;
- Then put a piece of peeled banana here and then pour the rest of the dough on top;
- Sprinkle sesame seeds on top, quite a bit;
- Bake no more than fifteen minutes in the oven at 200 Celsius. Check for readiness with a toothpick.
- Grate the chocolate and sprinkle it on top of the still hot muffins.
Rye flour baking recipes for diabetics
Cupcake with raisins
- 30 g rye flour;
- 20 g raisins;
- 1 egg;
- 40 g margarine;
- 7 g lemon peel;
- sugar substitute.
Time: 45 min.
Calories: 351.
Baking method:
- In a small bowl, mix the margarine with the egg with a mixer;
- Next, add flour, a spoonful of lemon zest, a little natural sugar here;
- Soak the raisins for ten minutes, and then mix into the dough without water;
- Transfer all products into a small form and send to the oven;
- Bake for about half an hour at 200 Celsius.
How to bake delicious cookies in brine, read our article.
French diabetic apple cake
- 440 g rye flour;
- 20 g fructose;
- 60 ml of oil;
- 2 eggs;
- 90 g margarine;
- 0.1 kg of almonds;
- 120 ml of milk;
- 15 g starch;
- 60 ml of lemon juice;
- 3 apples.
Time: 1 h 50 min.
Calories: 257.
Cake making process:
- From the sifted flour, a pinch of fructose, one egg and butter, knead the dough. It will be oily and soft. It is better to knead it by hand;
- Next, it should be wrapped in cling film and put in the refrigerator for at least an hour;
- Remove the peel from the apples, cut them into small slices, pour over a few drops of lemon juice. You can sprinkle a little cinnamon on top of them;
- Pull out the dough and roll it into a single layer, which then needs to be moved into a mold with sides. Ideally, if there is a form for quiche;
- Send only the dough to bake for fifteen minutes, you need a medium fire;
- In a small bowl, during this time, margarine and the rest of the fructose should be mixed with a mixer;
- Next, drive in the second egg here and continue to stir;
- Finely chop the almonds and add them to the mixing bowl;
- Pour the rest of the lemon juice here and add starch, knead a thick cream;
- At the end, pour in milk at room temperature, mix everything well;
- Take out the dough and pour the resulting cream into it, and arrange the apples nicely on top;
- Send back to the oven for another half an hour, then let cool slightly.
Although rye flour is very healthy on its own, it is best used in half with wheat flour. There is not enough gluten in rye flour, which is why the baking turns out to be quite dense and moist, it does not rise, it cannot be airy. And in combination with wheat it turns out air dough, which does not lose the rye taste. But this rule is not suitable for diabetics.
Rye flour makes excellent unleavened bread. It is very satisfying and most often contains raisins. Such bread is present in many cuisines of the world. You can supplement it with anything, but you do not need to use "wet" products. For example, soft or pickled cheese, otherwise the dough will be very difficult to bake.
Fragrant rye pastries are in demand by customers around the world, many choose only her. But it’s better to cook it at home, adding almost a hundred different ingredients. So it's more interesting and more useful!
It would not have occurred to me to bake muffins with apples - I somehow got used to adding berries, chocolate, nuts to the dough. But on the site of a friend I saw unusual muffins with apples, and they interested me so much that I decided to try it too. But, as usual, everything changed. And I got not the original apple-nut, but rye muffins with an apple. This is the recipe lean baking because cupcakes without eggs and sour cream. The dough was prepared according to the principle of dough for lean cupcakes with berries.
Ingredients:
- Rye flour - 1 cup;
- Sugar - half a glass;
- Sunflower oil- 3 tablespoons;
- Water - half a glass;
- Soda - 0.5 teaspoon;
- Vinegar 9% - 0.5 tablespoon;
- To taste - a pinch of cinnamon;
- apples - 2-3 small.
How to bake apple muffins:
Mix rye flour and sugar.
Pour water into the bowl and vegetable oil, mix.
Extinguish soda with vinegar (or lemon juice) and mix thoroughly.
Apples are peeled and cores, three on a coarse grater. Add to dough grated apples, for flavor, you can shake them a little with cinnamon.
Mix and spread the dough into molds.
Rye cakes are baked longer than wheat ones, 40-50 minutes. We test for readiness with a wooden stick.
After cooling the cupcakes a little, we take them out of the molds.
Try apple muffins, very interesting taste it turns out!
The same can be baked from wheat flour, or, in addition to apples, you can add chopped nuts, raisins to the dough ... There is room for experimentation!
