Muffins with marmalade and pumpkin2017-02-21
- Servings : 12
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
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.
- 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
Mix the flour with the baking, cinnamon, the ginger and salt.
In another bowl, beat the oil with the sugar to join and add eggs, the pumpkin puree and yogurt.
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.
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.
Leave to cool slightly, sets and serve.