60 min
Type of dish: Pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Raising agent 5.0 g
Ground cinnamon 2.333 g
Table salt 1.0 g
Eggs 1.0 ud
Sterilised milk 0.058 l
Butter 0.03 kg
Muscovado sugar 0.058 kg
Pumpkin 0.117 kg
Pumpkin seeds 0.008 kg
Elaboration
  • Preheat the oven to 200 ºC.
  • Mix the flour, baking powder, cinnamon and salt. Sieve and set aside.
  • Use a blender to mix the eggs, milk and the previously melted butter.
  • Add the sugar and beat.
  • Add the flour mixture and mix. The texture should be lumpy.
  • Add the previously grated pumpkin and add to the dough.
  • Fill the molds to the top.
  • Sprinkle over the pumpkin seeds.
  • Bake for 20-25 minutes.

Notes:

  • One muffin is taken as a reference for one serving.
  • In a modular oven, program 5/3/2, with the air intake closed until they go up (10 minutes), then open until they browned (10-15 minutes approx).
Nutritional information (1 portion)
Fiber 1.03 g
Saturates 3.41 g
Monounsaturated fatty acids 1.96 g
Polyunsaturated fatty acids 0.48 g
Cholesterol 67.63 mg
Calcium 37.9 mg
Iron 0.77 mg
Zinc 0.43 mg
Vitamin A 97.22 ug
Vitamin C 3.61 g
Folic acid 14.25 ug
Salt (Sodium) 109.67 mg
Sugars 12.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.