Not sure what to cook with pumpkin? Porridge and pumpkin roast or baked pumpkin already fed up with the order? Then bake delicious, tender and beautiful pumpkin muffins with semolina. Step-by-step recipe with a photo. Video recipe.
When gardeners bring the harvest of orange pumpkins from the fields in dozens, bags and trailers, the eternal question "what to cook from it" arises? First of all, we cook porridge with millet or rice, then we make roast, pancakes and bake the pulp with honey. However, these are all recipes for an amateur. But everyone knows that pumpkin is very useful, while some consider it not very tasteless. Although in vain! Because the orange pulp contains a lot of beta-carotene, which is called the "elixir of longevity"! In addition, it contains a huge amount of vitamins and minerals. Dishes with pumpkin are good for the immune system, they normalize the level of hemoglobin, preserve youth, beauty of hair and skin color, strengthen the heart and bones. The useful properties of the red-haired autumn beauty can be enumerated for a long time. Therefore, in order for the body to receive all the health benefits of a vegetable, it must be consumed.
One of the pumpkin recipes, where this vegetable is completely neither tasted nor visible externally, is pumpkin muffins with semolina. Sunny pastries are very tasty, moderately moist and with a delicate crumb. If desired, you can add any aromatic spices and spices to the dough: cinnamon, ginger, vanillin, orange peel, nuts, coconut, chocolate chips….
See also Making Chocolate-Topped Pumpkin Cakes.
- Caloric content per 100 g - 402 kcal.
- Servings - 10-12 pcs.
- Cooking time - 1 hour 15 minutes
Ingredients:
- Boiled or baked pumpkin - 200 g
- Eggs - 1 pc.
- Sour milk - 180 ml
- Salt - a pinch
- Semolina - 150 g
- Sugar - 100 g
- Baking soda - 1 tsp
Step by step cooking pumpkin muffins with semolina, recipe with photo:
1. Pour sour milk into a mixing bowl. You can replace it with kefir or yogurt. In this case, keep in mind that any fermented milk products should be at room temperature. If they are cold, the soda will not react and the muffins will not rise during baking.
2. Add the egg to the food. It should also be at room temperature. In order not to cool the sour milk. Therefore, remove it from the refrigerator beforehand.
3. Sprinkle semolina into the liquid ingredients.
4. Boil the pumpkin by this time or bake it in the oven and cool to room temperature. This can be done in advance, for example, one day in advance. Then grind the pumpkin to a puree consistency with a blender or potato pusher and add the mixture to the dough.
5. Knead the dough until smooth and leave for half an hour to swell the semolina. If the products are sent to be baked immediately, then grains of semolina may remain in the finished muffins, which will creak on the teeth.
6. Then add baking soda to the dough and stir. Pour the dough into tins, filling 2/3 of the pieces. Since they will increase in volume during baking. You can not lubricate silicone molds with anything, and it is better to grease iron molds with butter so that it is easy to remove products from them.
Heat the oven to 180 degrees and send the muffins to bake for 20-25 minutes. Check the readiness by piercing a wooden splinter: it must be dry without sticking. If there are lumps of dough on it, then continue baking the product further and remove the sample after 5 minutes. Ready-made pumpkin muffins with semolina can be soaked in syrup or covered with icing.
See also the video recipe on how to make pumpkin muffins.
