Description
Autumn I have been associated with persimmon and pumpkin. And while persimmon is firm and not very juicy, use it as an addition to pumpkin baked goods. Quite a good combination. These muffins will bake any beginner: a bit of training you will be all to mix and lay on the molds. The rest is waiting. Recipe from Yulia Vysotskaya with my additions.
Ingredients
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Pumpkin
200 g
-
Raisins
100 g
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Persimmon
1 piece
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Yogurt
100 ml
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Sugar
50 g
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Chicken egg
2 piece
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Flour
100 g
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Oat flour
50 g
-
Turmeric
0.25 tsp
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Cinnamon
0.5 tsp
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Salt
1 pinch
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Carnation
3 piece
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Cardamom
4 piece
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Olive oil
90 ml
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Nutmeg
1 pinch
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Ginger
0.3 tsp
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Leavening agent
1.5 tsp
Cooking
Training. Pumpkin and persimmons, rinse the raisins. The original persimmon was not.
Clean the pumpkin from seeds and peels.
Cut the pumpkin into arbitrary blocks.
Pour clean water or boiling water and boil until tender, drain the broth.
Crushed in puree any way you can use a blender but a potato masher for the mashed potatoes will be fine.
Apples to grate on a coarse grater.
Add in the pumpkin purée, natural yoghurt or fermented baked milk, as in the original.
To shift to them the grated apples.
Pour in vegetable oil odourless.
Fine sugar add. In the original brown-1 Cup.
Pour rinsed the raisins.
Stir the composition.
In a separate bowl we'll mix the dry ingredients: first, both types of flour to combine. The original had only regular flour.
So instead of eggs I used egg powder, introduced it here in the flour. If you take the eggs, then add them to the first part of the test.
Add turmeric, nutmeg, salt, and cinnamon. You can still ground ginger.
Grind the cloves and cardamom.
Pour them too.
Also enter the baking powder. Mix all.
Pour dry ingredients in first.
Stir thoroughly.
I used two types of silicone molds for filling: the usual for muffins.
And this: for mini muffins. Fill with two spoons.
Top optionally sprinkle with cinnamon sugar.
Ship all molds in the oven at 180* to bake.
Mini mould, I got through 20 minutes.
In shapes more muffins stood for 5 minutes longer.
Allow to cool a little, remove from the molds.
Served with tea.
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