Description
In our day varieties of muffins the great big set, but once everything was completely different. But will tell about it further. And these muffins are extremely delicious, piquant and unusual. Pumpkin gives color and flavor, cheese flavor and texture that brown sugar makes the taste of these muffins special, sweet-salty, and the final stroke - the juice, which you can adjust according to your taste.
Ingredients
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Puree vegetables
1 cup
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Yogurt
3 Tbsp
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Chicken egg
2 piece
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Butter
115 g
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Flour
2 cup
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Leavening agent
1.5 tsp
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Peppers red hot chilli
0.25 tsp
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Black pepper
0.25 tsp
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Salt
1.5 tsp
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Brown sugar
0.5 cup
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Dutch cheese
1.25 cup
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Seeds
2 Tbsp
Cooking
Preheat the oven to 200 gr. Grease a standard form for 12 muffins. I used 18 moulds for mini-muffins. Beat with a whisk pumpkin puree with youtom until smooth.
Add eggs and melted (and cooled) butter and whisk again until smooth.
Separately mix flour with baking powder, salt, black and red pepper and brown sugar.
Pour the liquid mixture to the dry mix. Add 3/4 of the cheese.
Pour the batter in the prepared cake tins. Sprinkle with the remaining cheese and pumpkin seeds. Bake for 20 minutes until Golden brown. The muffins are ready, leave the forms on for 10 minutes and then remove. Can be served warm.
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