Pumpkin Muffins
Overview
The feeling of being exhausted is often due to the fact that before this pile of ingredients can be solved, another pile of guys is found begging for attention. The topic at hand is pumpkin. There are so many things you can make with pumpkin, but what’s the best way to use pumpkin as much as possible? Thinking of waffles, I found a recipe for waffles that uses a relatively large amount of pumpkin. I also increased the amount of pumpkin without authorization. I am too lazy to mash the steamed pumpkin in advance. The texture of the pumpkin is loose and it will naturally turn into mud when stirred. It doesn't matter if it's a little grainy, it's still interesting. Maybe this pumpkin doesn't have much water, maybe it's because of the added pumpkin, and the batter doesn't seem to be runny enough. I was too lazy to pay attention to it at first, but as soon as I put it in the pan, I found that the batter was not easy to flow into pancakes on its own, so I finally added milk to make it easier to spread the pancakes later. Regardless of success or failure, the golden color of the pumpkin will always be an eye-catching sight.
Tags
Ingredients
Steps
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Ingredients: 80 grams of pumpkin puree, 50 grams of milk, 1 egg, 25 grams of caster sugar, 100 grams of low-gluten flour, 1/2 teaspoon of baking powder, 10 grams of corn oil
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Crack the eggs into a bowl, add sugar and beat evenly.
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Add pumpkin puree and mix well.
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Pour in the milk and mix well.
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Mix baking powder and flour and sift into egg mixture. Mix well.
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Add oil.
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Stir into a smooth and flowable batter.
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Heat a pan, pour a little oil and shake well.
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Take an appropriate amount of batter, put it into the pan and spread it into a cake shape. Fry over low heat until bubbles form on the surface.
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Flip and fry for about 1 minute more.
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Remove from the pan.
