Cupcakes, the dough of which is made on ryazhenka with a green assortment: parsley; dill; green onions. Flavorful tender cupcakes that can be used as snacks, with them you can have a good Breakfast and complement them with eggs or fried eggs, as well as a piece of meat or poultry, sausage. You can eat it without everything. Simple, fast, with excellent results.
Take a large bunch of greens. Wash and dry with a paper towel. Finely chop.
Making the dough. I use a hand whisk. Ryazhenka can certainly be replaced with kefir, but it is tastier and more tender. Pour fermented baked milk in a bowl and covering it in baking soda. Connect. Waiting for a reaction. Put the sugar and egg together again. Add semolina, mix and let it stand for 5-10 minutes to swell the semolina. Do not exclude semolina from the dough, cupcakes with it are more tender and softer. Sift the flour a little, add salt. Connect. The dough is quite thick, but it is well kneaded with a silicone spatula (without effort). Pour the sunflower oil, combine again and spread the chopped greens. Mix thoroughly. The dough is ready.
I'll take a silicone mold for 6 cupcakes. The molds are slightly larger than standard silicone molds. This amount of test is just for me on my form. Laid out on 2/3 of the height. The cupcakes will rise. Ordinary molds will turn out about 8 PCs. Preheated the oven to t-180C and put the cupcakes to bake, setting 20 minutes of time. Do not open the oven for 15 minutes, then check the cupcakes for "dry splinter". That was enough time for me. The cupcakes are baked and nicely browned. Focus on your oven. She took out the cupcakes and let them cool.
Removed the cupcakes easily from the molds on a wooden Board.
I had tea with the cupcakes.
This is the break in the cupcake. The cake is still warm here. Summer is the season of fragrant, juicy greens. It is great for unsweetened baking. If you do not deviate from the recipe, you will enjoy the tenderness, aroma and taste of these cupcakes!