Muffins with marmalade and pumpkin

2017-02-21
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

21/2/17

I told you lies the other day with the Bacon baked pumpkin that was the last for this year. Basic truth was, just found some more that I had kept peeled in the freezer. I built so delicious muffins with marmalade and pumpkin are an amazing bite for breakfast, for coffee, your tea or as you prefer.

Ingredients

  • 1 ½ Cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon or as we like
  • ¼ of spoonful of sweet ginger powder
  • A pinch of salt
  • ½ cup corn oil
  • 1 cup sugar
  • 2 eggs
  • ½ Cup yogurt strained
  • 1 ½ Cup pumpkin puree , bought or homemade
  • 180gr. Cream cheese at room temperature
  • 4-5 tablespoons apricot jam or Peach
  • Flaked almonds for decoration

Method

Step 1

Mix the flour with the baking, cinnamon, the ginger and salt.

Step 2

In another bowl, beat the oil with the sugar to join and add eggs, the pumpkin puree and yogurt.

Step 3

Add the mixture to the dry ingredients and stir very well. Fill 12 silicone cases for muffins or that we have enough oil to lightly to non-stick muffins.

Step 4

Mix the jam with the cream cheese and place in Center of each muffin from a spoon by pressing lightly to get inside in the dough. Sprinkle with almond slivers and bake in preheated oven at 180C for 40-50 minutes.

Step 5

Leave to cool slightly, sets and serve.

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