Pumpkin rosemary muffins
27. September 2012
This time, the sweet version of pumpkin muffins, but no less good or healthy.) The pumpkin naturally sweetens the dough, and when you add an optional handful of raisins to the recipe, they will still be somewhat sweeter.
As for fat, you can use what you have at hand, I like to add pumpkin, linseed or rapeseed oil (because they are very healthy), but also because they are too aromatic, I mix them with olive, sunflower or butter ...
The recipe is modified and the original version comes from bbcfood from Lorraine Pascale .
25 minut
-
12
porcí
Postup
1.
Preheat the oven to 200 ° C. Unpack the muffin form with baking paper or delete it.
2.
Stir flour, bake powder and soda into a bowl, add salt and rosemary. Keep the remaining pieces of clove and sprouts left in the wholemeal flour sieve, mix with a spoonful of sugar cane.
3.
In the second bowl mix the kefir, oil, honey, egg and mix well.
4.
Mix the dry ingredients with the wet, add most of the pumpkin (put the side down to sprinkle) raisins and mix briefly. Be careful not to dump the dough!
5.
Using a spoon, divide the dough into 12 molds, sprinkle each muffin with pumpkins, seeds, and finally mix sugar and corn husks.
6.
Bake for 20-25 minutes, you can test the skewers, they are lightly uncooked. The skewer has to come out clean, but not dry ...)
