Lean cupcakes with cocoa and green tea

Simple and delicious pastries without eggs and dairy products. Two types of unusual lean muffins - with the addition of crushed tea leaves and cocoa powder.

Ingredients

• Flour - 260 g
• Boiled water (warm) - 220 ml
• Vegetable oil - 3-4 tbsp. spoons (60 ml)
• Sugar - 180-200 g
• Cocoa powder - 1 tbsp. the spoon
• Green tea - 1 teaspoon
• Soda - 1 teaspoon
• Vinegar 6% - 1 teaspoon

Directions

1. If you have loose green tea, grind it in a coffee grinder, mortar or blender bowl.
2. Such lean muffins are cooked very quickly, so it is best to turn on the oven in advance to warm up to a temperature of 200 degrees.
3. Divide the flour and sugar in half and arrange in pairs in two separate deep bowls.
4. Pour cocoa into one bowl with flour and sugar, green tea into another. We mix.
5. Pour 110 ml of warm water (35-36 degrees) into each bowl. Mix thoroughly.
6. Pour 30 ml of vegetable oil into each bowl. We mix.
7. We extinguish half a teaspoon of soda with half a teaspoon of vinegar and add to one bowl. We extinguish the remaining soda with the remaining vinegar and send it to another bowl. Thoroughly mix the contents of each bowl.
8. We put a paper mold into each cell of the cupcake mold. If you have silicone molds, you can not do this. We lay out both types of dough in molds, filling them approximately 2/3.
9. I laid out the chocolate and "tea" dough into cells separately, but if you wish, you can fill each cell half with one dough, and half with the other.
10. We bake the kesiki in the oven, preheated to 200 degrees, for about 25-30 minutes.
11. Fragrant lean cupcakes with cocoa and green tea are ready. We serve them to the table, if desired, adding jam.
12. Bon appetit!