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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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