Pumpkin and cinnamon muffins
60 min
Suitable for vegetarians
Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.1 kg
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)
Energy
196.87
kcal
Carbohydrates
29.12
g
Proteins
4.01
g
Lipids
7.02
g
Fiber
0.93
g
Saturates
3.35
g
Monounsaturated fatty acids
1.89
g
Polyunsaturated fatty acids
0.45
g
Cholesterol
61.37
mg
Calcium
34.94
mg
Iron
0.71
mg
Zinc
0.4
mg
Vitamin A
88.87
ug
Vitamin C
2.63
g
Folic acid
12.74
ug
Salt (Sodium)
107.27
mg
Sugars
12.34
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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