Lenten muffins with tomato juice

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

Ingredients

• Tomato juice - 200 ml
• Refined sunflower oil - 70 ml + for greasing molds
• Sugar - 160 g
• Flour - 200-240 g + for preparing molds
• Soda - 1 teaspoon
• Table vinegar - 2 teaspoons
• Powdered sugar (for sprinkling cupcakes) - 5 g

Directions

1. Heat the tomato juice slightly so that the sugar dissolves better.
2. We combine tomato juice, vegetable oil and sugar.
3. Mix with a mixer until the sugar dissolves.
4. Sift into the mixture 200 grams of flour (1.5 cups with a capacity of 200 ml).
5. Knead the dough, resembling thick sour cream in consistency.
6. We combine soda with vinegar.
7. Add slaked soda to the dough. We mix.
8. If the dough is too liquid, add more flour (I used 240 g of flour in total). We mix.
9. Grease the molds with vegetable oil and lightly sprinkle with flour (silicone molds do not need to be greased).
10. We spread the dough into molds.
11. Bake cupcakes in an oven preheated to 180 degrees for 30-35 minutes. You can test doneness with a toothpick - pierce the cupcake in the middle and if the toothpick is dry, the cupcakes are ready.
12. We take out the cupcakes on tomato juice from the oven.
13. Slightly cooled cupcakes are removed from the molds and left to cool completely.
14. Then sprinkle the cooled cupcakes with powdered sugar.
15. Bon appetit!