Ingredients: 3 cup button. whole wheat flour.
1 tsp. Royal (baking soda)
1 tsp.
baking soda 1 tsp.
cinnamon 1 / 2 tza. brown sugar (brown or muscovado)
3 / 4 tza. of buttermilk * (plain yogurt) 2 tbsp
. margarine.
2 eggs 1 / 4 tza. maple syrup.
1 ripe banana 1 handful of nuts.
Preparation:
Preheat oven to 180 ยบ C. Grease and flour muffin pans or use pirotines (capacillos) muffin.
Mix dry ingredients in a bowl.
In a blender mix the buttermilk, margarine, eggs, maple syrup, and crushed plantain previously.
incorporate both mixtures in a bowl without beating more. Put the mixture into muffin molds unfilled more than 2 thirds and add a few nuts on the surface.
Bake 20 minutes, they are brown and the toothpick comes out clean fit.
(*) Jocoque: The buttermilk is a fermented milk product that every day we talk more, for their kindness culinary, nutritional, sensory and dietary. So far the market has been limited mainly because it produces at home, for home consumption, or cottage industry, with little diffusion.
Interestingly, however, that the term Jocoque is known by many people in Mexico, for what may be popular, is somewhat ambiguous as to different people mean different things, for example:
* A sour milk, coagulated consistency very soft and smooth texture
* A thin cream (not a lot of fat), produced by separating the cream from raw milk at rest, let it ferment for several days after a relatively cool environment, and whisk to impart a little more homogeneous body. * A milk curd
relatively draining, cutting and draining from the clot resulting from curdled milk by lactic acid.
For the purposes of the recipe, we replace it with natural yogurt and add almonds or walnuts ... taste great!.
Indeed, this is a low-fat recipe. Since I am pregnant care (more so) my weight and what I eat ... so I avoid any risk of gestational diabetes, pre-eclampsia or any other complication.
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