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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6
45min
Preparation 25minBaking/Cooking -
7Preparation
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8
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Recipe is created for
TM 31
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Recipe's preparation
Preheat oven to 170'c and butter a 12 cup muffin tin.
Weigh sugar, flour, baking powder, salt and linseeds into the "Closed lid" mix on "Counter-clockwise operation" speed 3 for 4-5 seconds.
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.
Add in the cheese and mix on "Counter-clockwise operation" speed 3 for 10 seconds.
Pumpkin and Linseed Muffins
Accessories you need
-
Varoma
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Spatula TM5/TM6
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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.
Comments
Add a commentNot sure abort these. I
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 Maybe I'll try again with some minor changes...