Pumpkin Muffin – a detailed recipe for cooking. друзьями: 
Time: 1hour. 45 minutes Difficulty: easy Amount: 12 muffins in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. premium flour
- 1 tbsp. whole grain flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 1/8 tsp ground nutmeg
- 0.75 Art. brown sugar
- 3 tbsp. l molasses
- 0.25 Art. canola oil
- 2 large eggs
- 1 tbsp. pumpkin puree
- 1 tsp vanilla extract
- 0.75 Art. nonfat yogurt
- 0.25 Art. raw pumpkin seeds
Recipes with similar ingredients: premium flour, flour whole grains, yogurt, eggs, vanilla extract, cinnamon, ground ginger, cloves, nutmeg, pumpkin puree, pumpkin treacle seed
Recipe preparation:
- Preheat the oven to 200 ° C. Cover the form for 12 mini muffins culinary spray.
- In a medium-sized bowl, mix flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a large bowl, mix sugar, molasses, butter and 1 egg. Add another egg and beat well. Add pumpkin and vanilla, whisk. Add flour in two steps, between pour in the yogurt with them. Whip to all ingredients mixed up.
- Pour the dough into the prepared muffin dish and sprinkle pumpkin seeds. Tap the mold on the kitchen table a few times to remove the bubbles. Bake for 20 minutes, wooden stick, stuck in the center of one of the muffins, should be dry.
- Allow to cool on the wire rack for 15 minutes. Cut the muffins in a circle with a knife to break them. Allow to cool completely. Recipe gluten free muffin with pumpkin.
