Lean tomato juice muffins

Thanks to the addition of tomato juice, these muffins are very interesting. Tomato juice is not felt at all, but it gives the cupcakes a beautiful bright color. And besides, the acid in the juice, together with the vinegar, additionally affects the soda, which makes the muffins more fluffy. These muffins rise very well during baking. Tomato-based muffins are also good for a lean table.

Ingredients

• Tomato juice - 200 ml
• Refined sunflower oil - 70 ml + for lubricating molds
• Sugar - 160 g
• Flour - 200-240 g + for preparing molds
• Soda - 1 tsp
• Table vinegar - 2 tsp
• Powdered sugar (for sprinkling on muffins) - 5 g

Directions

1. Essential products.
2. Warm the tomato juice slightly so that the sugar dissolves better.
3. We combine tomato juice, vegetable oil and sugar.
4. Stir with a mixer until sugar dissolves.
5. Sift 200 grams of flour into the mixture (1.5 cups with a capacity of 200 ml).
6. Knead the dough, which resembles thick sour cream in consistency.
7. Combine soda with vinegar.
8. Add slaked soda to the dough. We mix.
9. If the dough is too thin, add more flour (I used 240 g of flour in total). We mix.
10. We grease the molds with vegetable oil and lightly sprinkle with flour (silicone molds do not need to be lubricated).
11. We lay out the dough into molds.
12. We bake muffins in an oven preheated to 180 degrees for 30-35 minutes. You can check the readiness with a toothpick - pierce the cupcake in the middle and if the toothpick is dry, the cupcakes are ready.
13. We take out the tomato juice muffins from the oven.
14. Remove the slightly cooled muffins from the molds and leave them to cool completely.
15. Then sprinkle the cooled muffins with powdered sugar.
16. Bon Appetit!