This recipe I took Ani from Estonia to try pumpkin and rasprobovat her since before I did not eat at all. Not enough time, and these muffins I could cook just now. They are soft, delicate, airy, moist … a miracle! And the fact that they have the pumpkin did not bother me at all, but rather on the contrary, it gave a wonderful pumpkin flavor, aroma and consistency of the dough. Anya, your recipes are wonderful, thank you for them! For 7 — 9 muffin
The pumpkin — 200 g
Flour — 150 g
The butter (room temperature) — 60 g
Sugar — 90 g
Egg Chicken — 2
Milk — 50ml
Zest of 1 orange
Baking powder — 1 5 teaspoons
salt — 1 pinch
cinnamon — 1 pinch
1. pumpkin cut into pieces and cook for a couple of 20 minutes. Boiled pumpkin shred blender to puree. Whisk butter with sugar, then add the eggs one at a time, stir.
2. Add the pumpkin puree, milk, stir.
3. Sift in flour with baking powder weight, add salt, cinnamon and orange zest, mix well and spread the dough on the shaper. Form send in a preheated 180 degree oven for 20 — 25 minutes.