Pumpkin Muffins
1.
1. Add 10 grams of corn oil, 60 grams of milk, 20 grams of sugar, and 3 grams of salt to the container and mix evenly. Stir for a while until it becomes a little thicker and let the sugar melt completely.
2.
2. Beat in 2 eggs, I used soil eggs, which are more nutritious. Of course, ordinary eggs can also be used.
3.
3. Add pumpkin puree, mix and stir evenly. Do not stir vigorously, too much force, bubbles are likely to appear.
4.
4. Sift in low-gluten flour (you can replace it with ordinary flour) and baking powder, be sure to sieve, so that it is easy to mix evenly, not easy to get small bumps, the muffins made are soft and delicate, without big bubbles.
5.
5. Stir evenly in a "Z" shape, do not stir in a circular motion, the batter is easy to become gluten and not soft. Because the water content of the pumpkin is different, add an appropriate amount of milk according to the consistency of the batter, or if the batter is too thin, add some flour. The final consistency of the batter is shown in the figure. It has a certain consistency, but it can flow. It's okay. .
6.
6. Sit a flat-bottomed non-stick pan on the fire, heat it (or use an electric baking pan), without putting oil, use a spoon to scoop a spoonful of batter into the pan without moving, let it flow naturally and form a circle.
7.
7. When bubbles appear on the surface, they can be turned over. Turn the surface with a spatula and burn it for 1 minute. The others are finished in turn.
8.
8. Just pour honey or maple syrup on it. Just serve the soft and sweet pumpkin muffins.
Tips:
1. If you don't like to eat pumpkin puree, you can directly replace it with water or milk or sweet potato puree. Just be aware that the final batter must have a thick consistency but also fluidity.
2. It is best to use a flat-bottomed non-stick pan, a thick-bottomed pan, such a pan does not need to be oiled, it is directly baked into small cakes, which is soft and delicious.
