perfect for me - soft, slightly damp due to the addition of pumpkin seeds (wholewheat muffins are often suchawe), with a spicy aroma. Enriched with poppy seeds and walnuts. Ginger lovers I recommend adding a handful of candy root - very enriching the taste, but you have to like him. Well, the cream - my favorite of the cream cheese. You can do it too watered-down version - without the cream and groceries, it will be perfect. I highly recommend. The only condition is that we had to fall zapasteryzować little pumpkin:)
Wholemeal pumpkin muffins with cream
Ingredients:
2 large eggs 2 / 3 cup brown sugar ½ cup oil
220 g of pumpkin puree (pumpkin rozgotowanej and sawn through a strainer)
1 cup wholemeal flour (graham)
4 tablespoons poppy
1 teaspoon baking powder
¼ teaspoon baking soda pinch of salt
about 3 teaspoons of a good spice to gingerbread
(or 1 teaspoon cinnamon +
½ teaspoon nutmeg ½ teaspoon
+ +
ginger ½ teaspoon ground cloves)
handful of chopped walnuts or a handful of candy
ginger
Execution:
In a bowl, beat eggs with sugar, oil and pumpkin puree. For the second sift flour and add the rest of the dry ingredients (except raisins). Mix and place into the wet ingredients. Mix everything thoroughly, add nuts and raisins and put into the muffin molds (or keksówki). Bake at 370 º C, about 25 minutes (longer keksówce), to a dry stick. First, a little cool in the molds, and then on the grid.
Cream:
Philadelphia cream cheese 1 package (125g) or other cream cheese / cream
ca 1950-1975
g soft butter 3 tablespoons granulated sugar 1 teaspoon
vanilla extract
Whip all ingredients together. Decorate muffins. Enjoy!
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