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Angy

Angy de Diaz

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Recipe of Integral Muffins
Recipe

Integral Muffins

20 mins
25 mins
Half
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This recipe is ideal and nutritious for breakfast, accompanied by a good coffee or a glass of cold milk, and is a recipe that I teach to prepare my grandmother, I hope it is to your liking and delight the palate.
Learn more about Angy de Diaz

Ingredients

25 portions
  • 500 grams butter
  • 200 grams bee honey
  • 8 eggs
  • 200 grams whole wheat flour
  • 100 grams wheat bran
  • 100 grams wheat germ
  • 100 grams granola
  • 1 tablespoon baking soda
  • 100 milliliters milk

Preparation

Place the caps on the pancake plate.
Preheat the oven to 200 ° C.
Acre butter and honey, until you get ointment (soft and smooth).
Add the eggs little by little, continue beating slowly, until the mixture sponges.
Separate dry flour, bran, germ, granola, and baking powder separately.
Add the above to the first mixture (the dry ingredients), in an enveloping form, and integrate well with a spatula or shovel.
Stop beating when the mixture is homogeneous.
Incorporate the milk to intregrar again.
Place the duya in the sleeve and add the preparation of the pasta.
Fill the capacitors up to 3/4 of their capacity.
Bake at 200 ° C, for 25 minutes, or until they take color, have grown and are firm.
Let cool and unmold.

PRESENTATION

Serve at the time, accompany them with a good coffee or a glass of cold milk.

TIPS

The butter must be at room temperature, so that it burns fast. The eggs are beaten slowly so that the mixture does not cut, as it is liquid. When filling the pots do not over mix, so that it does not spill.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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