Rye Flour Muffins

My kids and I love to bake cupcakes. Basically, premium wheat flour is used for this. With her, baking is very beautiful and airy. But from a dietary point of view, such a treat causes problems for our body. It contains a lot of calories that are not compensated by fiber in any way, but side by side with gluten. As a result, products made from high-grade flour in the stomach produce a kind of cement effect, inhibiting digestion. In this regard, we remembered about rye flour. It turns out that rye flour baked goods are vital to your well-being. It contains many vitamins and minerals that are stored in the final product.

Ingredients

• 40 g butter (or baking spread)
• 2 eggs
• 300 ml of yogurt (kefir, varenets)
• 200 g sugar
• 150 g wheat flour
• 150 g rye flour
• 1.5 tsp baking powder
• vanillin, cinnamon
• zest of 1 lemon or orange
• 2/3 cup small raisins
• 2/3 cup nuts (walnuts, almonds)

Directions

1. Rinse the raisins and pour over them for a while to let them steam. Chop the nuts with a knife or chop not very finely in a blender. Grate the zest on a fine grater.
2. Soften the butter in a water bath, add sugar. Stir, cool slightly and add eggs and yogurt. Beat with a mixer until smooth and fluffy!
3. Measure out the required amount of flour, add baking powder, vanillin, cinnamon there and gradually, in parts, mix into the egg mixture. Finally, stir in the nuts, zest and raisins. Preheat the oven to 200 degrees. Put the finished dough 2/3 into muffin tins (best silicone ones - it will be easier to remove the finished products). Bake the muffins for about 20-25 minutes. To be sure, check the readiness with a toothpick.