Pumpkin muffin on kefir in the oven
0
618
Kitchen
World
Calorie content
192.7 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
5.9 gr.
Fats *
5.1 gr.
Carbohydrates*
41.9 gr.
Pumpkin baked goods become especially relevant in the fall, when the orange beauties are being harvested. Perhaps the easiest thing to bake with a pumpkin is a muffin. Just chop the pumpkin and mix it into the dough. The crust of the muffin is rather moist and heavy, so it is important to allow the product to cool completely after baking. To loosen the cake and add texture to it, we introduce into the composition, firstly, semolina, and, secondly, soda. Add raisins for sourness. And you can design the product before serving as you like. A couple of options are at the end of the recipe.
Ingredients
Cooking process
By and large, you can use any pumpkin for a cake. However, it is worth knowing that exactly nutmeg varieties are ideal for baking: they have a velvety, not too moist pulp and a high level of sweetness. If there is a pumpkin that is not very sweet, you can adjust this by adding a little more sugar to the dough.
Now you need to make mashed potatoes from the peeled pumpkin. To do this, place the chopped pulp in a suitable dish and send it to the microwave for three to five minutes. It is necessary to cook the pumpkin until soft. Taste it periodically and remove it from the microwave when the pieces are completely soft. Alternatively, you can send the sliced pumpkin in a baking dish and in the oven, it is baked there at a temperature of 190 degrees for twenty to thirty minutes.
Put butter in a bowl, melt it in the microwave to a liquid state. Add to it the specified amount of kefir, granulated sugar, break the egg and put the measured amount of pumpkin puree. Knead the dough with a whisk or mixer, mixing well all the ingredients together. Then pour semolina and flour into the resulting liquid mixture, mix again.
Put the cake in the oven on the middle-lower level and bake for forty minutes. The baking time may differ from case to case, since the ovens are different, and the moisture content in each pumpkin is individual. The cupcake should expand slightly and brown. Towards the end of baking, we check the readiness with a wooden skewer: if it comes out of the cake dry, then you can already get the product out of the oven.
Bon Appetit!