Muffins are miniature muffins that are prepared in portioned molds. Moreover, it is good if you first put corrugated paper capsules in the molds: then the baked goods will rise better, easier to remove and look much more appetizing. Especially bright and aromatic muffins are obtained from pumpkin pulp.
Pumpkin muffins with sour cream
You will need:
- 300 g peeled pumpkin pulp (preferably nutmeg)
- 250 g wheat flour
- 150 g sour cream, 15% fat
- 150 g granulated sugar
- 2 raw eggs
- 1/2 bag of baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 orange zest, minced
- a pinch of salt
- icing sugar for sprinkling
Preparation:
1. Line a baking sheet with parchment paper. Place the pumpkin slices on top and place in an oven preheated to 180 ° C for a few minutes - the pulp should become soft. 2. Place the baked pumpkin pulp in a blender and blend until smooth. In a separate bowl, stir together the raw eggs, granulated sugar, and sour cream. Whisk until smooth using a mixer or blender with a whisk attachment. 3. Add pumpkin puree to the egg-sour cream mass and mix again, it is possible at low speed of the mixer. 4. Sift the wheat flour together with the baking powder and gradually stir into the pumpkin mixture. Add a pinch of salt and cinnamon (preferably freshly ground). 5. Thoroughly wash the orange, scald with hot water and use a fine grater to remove the zest from its half (only the skin, no white part). Add the grated zest to the pumpkin dough, stir. 6. Preheat the oven to 180 ° C. Place corrugated paper capsules or pieces of parchment paper into serving muffin molds. Place a portion of the dough in each dish, but not to the rim as the muffins will rise during baking. 7. Place the muffin tins in the oven and bake for 20 minutes. Check readiness with a toothpick - if it comes out dry, then the baked goods are ready. 8. Let the muffins cool in the tins for a few minutes, then place on a serving dish. The paper capsules do not need to be removed. Sprinkle with powdered sugar on warm muffins. In addition to powdered sugar, cream cheese and sugar or chocolate icing is also suitable as decoration for pumpkin muffins.
Tyve muffins with walnuts
You will need:
- 250 g peeled pumpkin pulp
- 200 g wheat flour
- 150 ml milk
- 120 g granulated sugar
- 80 g butter (softened)
- 3 raw eggs
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- a pinch of salt
Preparation:
1. Grate the peeled pumpkin pulp on a fine grater and set aside. In a separate bowl, stir in room temperature eggs, sugar, milk and butter.
2. Combine wheat flour, baking powder, cinnamon and salt. Stir the egg-sugar mass with grated pumpkin and sift the flour mixture on top.
3. Add walnuts and stir. You can also not add oehi to the dough, but sprinkle them on top of muffins.
4. Place paper capsules in silicone muffin molds and fill them with dough about 2/3 of the way.
5. Place the molds in an oven preheated to 180 ° C and cook for 25-30 minutes. Remove from oven, let cool slightly in tins, then place on a plate and sprinkle with powdered sugar.
