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Pumpkin and Linseed Muffins


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Ingredients

12 piece(s)

Pumpkin and linseed muffins

  • 160 grams butternut pumpkin, Peeled and cubed
  • 80 grams cheese, Cubed
  • 60 grams sugar
  • 230 grams wholemeal flour
  • 1 level teaspoon baking powder
  • 1 1/2 level teaspoon salt
  • 65 grams Linseeds
  • 170 grams Milk
  • 1 egg
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Recipe's preparation

    Pumpkin and Linseed Muffins
  1. Preheat oven to 170'c and butter a 12 cup muffin tin.

  2. Steam cubed pumpkin for 20 minutes Varoma Temp. speed 3. Set aside.

     

    You can reduce the cooking time by 8 minutes if you use boiling water. 

  3. Grate cheese on speed 10 for 3 seconds. Set aside

  4. Weigh sugar, flour, baking powder, salt and linseeds into the Closed lid mix on Counter-clockwise operation speed 3 for 4-5 seconds.

  5. Add egg, milk and pumpkin and mix on Counter-clockwise operation  speed 4 for 10 seconds. Scrape down the sides and then mix again on Counter-clockwise operation speed 4 for a further 10 seconds.

  6. Add in the cheese and mix on Counter-clockwise operation speed 3 for 10 seconds.

  7. Divide mixture evenly between muffin tin, cook for 20 minutes until golden orange.

    Turn onto a cooling rack before serving. 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Not sure abort these. I

    Submitted by The Griff on 4. May 2013 - 10:10.

    Not sure abort these. I followed the recipe to a t but thought they were very dense. The kids were not keen on the crunchy seeds  tmrc_emoticons.( Maybe I'll try again with some minor changes...

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