- fresh mint – 30 gr.
- vegetable oil – 120 ml.
- milk – 120 ml.
- eggs – 2 pcs.
- sugar – 100 gr.
- flour – 150 gr.
- baking powder – 1 tsp
- powdered sugar (optional) – 10 g.
Prepare all the ingredients.
In this recipe, it is better to use refined vegetable oil, milk can be used of any fat content.
Flour may need more or less than the amount specified in the recipe, depending on its quality.
We need not whole branches of mint, but only leaves.
Tear off the leaves of mint, rinse and put in a blender bowl.
Add vegetable oil.
We interrupt the blender until smooth, and we get peppermint oil.
Turn on the oven for preheating to 180 degrees.
Beat eggs with sugar until fluffy, while the egg mass should increase by 2-3 times.
To the beaten eggs with sugar add milk and peppermint oil and once again beat the mass well until smooth.
Add baking powder to the flour, mix well, sift to the rest of the ingredients.
Knead the dough (you can do it either with a mixer or with a regular whisk).
The dough turns out quite liquid.
We distribute the finished dough into the molds, filling them no more than 2/3 (I usually get 12 – 13 pieces, the form for cupcakes is standard).
Bake muffins in the oven at 180 degrees for about 20 – 25 minutes.
Baking times may vary, depending on the features of the oven, so focus on the readiness of the muffins.
You can check the readiness by inserting a wooden skewer in the middle of the cake – it should remain clean and dry.
Cooled mint muffins can be optionally sprinkled with powdered sugar.
Mint muffins are ready! Bon Appetit!