Muffins au potiron
- 160 g (0,35 lbs) flour
- 350 g (0,77 lbs) mashed pumpkin
- 50 g (0,11 lbs) walnut kernels
- 50 g (0,11 lbs) golden raisins
- 100 g (0,22 lbs) caster sugar
- 50 g (0,11 lbs) butter + 15 g (0,033 lbs) for the molds
- 1 egg
- 1/2 teaspoon each (sodium bicarbonate, baking powder, cinnamon
- powder, grated nutmeg, grated fresh ginger, tonka bean)
- 1 pinch of salt
Preheat the oven to 160°C-320 (th.5/6).
Toast (without burning) the walnuts, in a dry pan.
Mix the flour, nuts and raisins, baking soda, baking powder, salt and all the spices.
In another container, mix the pumpkin, sugar, egg and melted butter.
Gently merge the 2 preparations, pouring the pumpkin over the flour, then fill individual and buttered moulds.
Bake 35 to 40 minutes.
Turn off the oven and leave for another 5 minutes.
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