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Pumpkin Muffin
I bought a huge pumpkin at a very low cost, so I decided to give myself a sweet treat. Here's my second batch of muffin hot from the oven. I baked a total of 18 mini muffins. When the mini muffin were taken straight out from the oven, it tasted so soft and moist, but it turned harder the next day. Did I over mix the dry and moist ingredients? Too little butter? Anyone can help me on this? Pumpkin Muffin Yield for 18 mini muffins Ingredients: 1.5 cups all-purpose flour 1 tsp baking powder 50gm of melted butter 1/2 cup of milk 200gm of pumpkin 2 large eggs slightly less than 1/2 cup white fine sugar 1 tsp vanilla essence 1/2 tsp salt Method: 1. To prepare the pumpkin puree, cut the pumpkin into wedges. Steam it over high heat for 5 minutes. Leave it cool and mash it. Set aside. 2. Preheat oven to 190 degrees C. Paper line the muffin tin. 3. In a small bowl, combine butter, milk, vanilla essence and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Add pumpkin puree. Pour in milk mixture and stir together. 4. Fill muffin cups. Bake at 190 degrees C for 25 minutes. 5. Take out the muffin and leave it cool before serving.
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