Small Plates of Muffins made from Pumpkin and Cheese Recipe
Perfect autumn cupcakes-incredibly fluffy, soft, delicious, tender, without the slightest hint of pumpkin, with a light taste of cheese. Unsweetened, they can replace bread, perfect for buffet tables, Yes, just with a Cup of tea! They are made on one or two, even a mixer is not needed! Trying it?
Servings
12
Cook Time
55minutes
Servings
12
Cook Time
55minutes
Ingredients
Instructions
  1. Grate 50 gr of cheese on a fine grater, cut the rest into small cubes. Put the pumpkin puree and eggs in a bowl and mix. Add the grated cheese and mix.
  2. Pour in the water and vegetable oil and mix.
  3. Add the flour and baking powder and mix. Add the cheese cubes. Stir.
  4. Here is the dough turned out.
  5. We put them in cupcake molds – I didn’t grease them with anything. Top with sesame seeds if desired. If you are not sure about the quality of the forms, brush with vegetable oil.
  6. Bake in a preheated 180 degree oven for 20-25 minutes. Focus on your oven! Allow to cool slightly, remove from the molds and cool on the grill.
  7. If the color of the pumpkin is not very bright, then add half a teaspoon of turmeric to the dough-the taste is imperceptible, and the color will give a very beautiful.
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