#aca Baking Star Competition# Pumpkin Raisin Muffin
by Indian Golden Mount
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Soak the raisins in hot water until soft and set aside; peel the pumpkin and cut into pieces, steam it in a pressure cooker, then remove and press into a puree to cool for later use
2. Take a clean large cooking plate, beat 2 whole eggs, add all the fine sugar and stir well with a whisk (you don't need to wait until the sugar is completely melted to proceed to the next step), then add salad oil and stir well
3. Continue to add pumpkin puree and beat evenly, then add milk and stir to form a uniform liquid
4. Sift the low-gluten flour, baking powder and baking soda powder and add them to the pumpkin egg batter. Use a rubber spatula to stir from bottom to top in irregular directions to form a uniform batter.
5. Squeeze the soaked raisins thoroughly (this step is very important, you must squeeze thoroughly), then add in, mix gently with a spatula, and spoon the batter into the paper mold about seven or eight minutes full
6. Preheat the oven to 190 degrees, fire up and down, and bake for about 30 minutes until it is mature (to prevent the surface from being over-colored, you can put a layer of tin foil on the upper layer after the surface is colored)
