A step-by-step recipe with a photo of pumpkin muffins on kefir. Features of cooking aromatic and healthy pastries. Video recipe.
Beautiful and delicious orange-yellow pumpkin muffins on kefir. They are soft and fragrant, and most importantly, they contain healthy foods. Every muffin is a good source of fiber and vitamin A. If you can't imagine your life without baking while keeping an eye on your weight, this is one of the best ways to bake these baked goods. Sweet mini-muffins with bright orange pumpkin puree in the composition differ from classic baked goods in rich color and unusual taste. They rise remarkably and do not sag in the middle.
Muffins contain whole wheat flour, eggs, pumpkin puree, kefir (or yogurt), and flavored cinnamon. The dough turns out to be tender, juicy, melting in the mouth and acquires a beautiful orange tint. Although the color saturation depends on the brightness of the pumpkin. Puréed pumpkin successfully complements the recipe with juiciness and beautiful colors, and the delicate aroma of cinnamon in combination with a moist filling give the finished product a special tenderness. Thanks to the use of whole grain flour or wholemeal flour, muffins are suitable for all sweet tooths, even those who want to lose weight. From the same dough you can bake one large pumpkin muffin, it will be very tasty too! Baking will leave a pleasant sweetish aftertaste.
See also how to make Pumpkin Oatmeal Pie.
- Caloric content per 100 g - 336 kcal.
- Servings - 12
- Cooking time - 45 minutes
Ingredients:
- Kefir - 150 ml
- Ground cinnamon - 1 tsp
- Whole wheat flour - 300 g
- Baking soda - 0.5 tsp
- Sugar - 100 g or to taste
- Salt - a pinch
- Eggs - 1 pc.
- Pumpkin puree - 100 g
Step by step cooking pumpkin muffins on kefir, recipe with photo:
1. Pour room temperature kefir into a mixing bowl and add baking soda. Stir well so that the kefir begins to foam. This means that he has reacted with a fermented milk product.
2. Add eggs to the kefir and whisk the liquid products until smooth. Eggs should also be at room temperature so as not to cool the kefir. Therefore, remove them from the refrigerator beforehand.
The temperature of all products, especially kefir, must be warm so that the soda can react properly with the acidic environment. Otherwise, the baked goods will not rise and loosen during baking.
3. Add a pinch of salt and ground cinnamon to the food.
4. Put the pumpkin puree into the dough. How to cook it, you will read in a step-by-step recipe with a photo published on the pages of the site. Briefly: peel the pumpkin, peel, seeds and fibers. Cover with water and cook until soft, about 15-20 minutes. Drain and grind with a blender until smooth.
Then add sugar to the dough, and preferably honey, if there is no allergic reaction to bee products. If the honey is very thick, pre-melt it in a water bath to a liquid consistency.
5. Stir the food and add flour, which is sifted through a fine sieve.
6. Knead the dough until smooth. Its consistency should be like thick sour cream.
7. Pour the dough into portioned muffin tins. Paper and silicone molds do not need to be lubricated. Pre-grease the iron containers with a thin layer of vegetable oil.
8. Heat the oven to 180 degrees and bake pumpkin muffins on kefir for 15-20 minutes. Check readiness with a puncture of a wooden stick: it must be dry. Remove the baked goods from the oven and cool in the mold. Then take it out and sprinkle with icing sugar, if desired, cover with icing or fondant.
See also the video recipe on how to make pumpkin muffins.
