Pumpkin Muffins

Name: Pumpkin Muffins
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Low-gluten flour; 5g Baking powder; 200g Peeled pumpkin; 120ml milk; 30g butter; 1 piece egg; Some Berries; Some honey

by Troubled Kitchen Notes

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

[Pumpkin muffins] Here, we directly use raw pumpkin and milk to make a paste and make a mixture of flour, which saves the time for steaming the pumpkin and preserves the nutritional value of the pumpkin to a greater extent!

Ingredients

500g Low-gluten Flour
5g Baking Powder
200g Peeled Pumpkin
120ml Milk
30g Butter
1 piece Egg
Some Berries
Some Honey

Pumpkin Muffins

1. Prepare the raw materials for pumpkin muffins, melt the butter in water; peel the pumpkin and cut into small pieces; mix the low-gluten flour and baking powder evenly

2. Pour the pumpkin cubes and milk into the wall breaker

3. Turn on the "Vegetables" function key, select the "H" gear, the time is about 2 minutes

4. The finished milk pumpkin paste is super delicate, pour it into a basin

5. Add eggs and caster sugar to the pumpkin paste

6. Mix the low powder and baking powder evenly and sieve into the pumpkin paste

7. Add melted butter

8. Stir it into a fine and even batter, let it stand for ten minutes before using

9. Heat the pan on low heat, scoop a spoonful of batter into the pan, wait until there are many small bubbles on the batter, as shown in the picture

10. Turn it over and continue to fry until it is ripe. It can be served with berries and honey.