Pumpkin squash lean muffins

Category: Culinary recipes
Pumpkin squash lean muffins

Ingredients

Pumpkin 500 g
Zucchini 500 g
Carrot cakes 200-300 g
Water 250 ml
Onion 1 PC
Olive oil 3 tbsp. l.
Salt 1/3 tsp
Honey 1 tsp
Flaxseed flour 150 g
Corn flour 150 g
Whole wheat flour 150 g
Soda 1 tsp

Cooking method

  • A very convenient autumn recipe using oilcakes after juicing. You can cook only from pumpkin, you can only from zucchini.
  • Chop the pumpkin / zucchini and onion, load into a blender, add carrot cakes, water, salt, honey and oil. Grind (literally a few seconds).
  • Pumpkin squash lean muffins
  • Put the resulting mass in a bowl (you can add dried dill, turmeric), sift the flour, mix, add soda. Since the recipe contains a small amount of honey, I did not extinguish the soda. In the finished muffins, she was not felt.
  • Pumpkin squash lean muffins
  • Divide the dough into molds. Since it does not rise much, you can fill in 3/4 of the form.
  • Pumpkin squash lean muffins
  • Bake at 200 degrees until browning (depending on the oven for 30-40 minutes)
  • Pumpkin squash lean muffins
  • Cooking takes little time. Fast and delicious! There is a cavity in the middle of the cake, which can be stuffed with some sauces or stewed vegetables.

Time for preparing:

1 hour

Bona fide
Elena, the recipe interested in the composition, here everything in the house is there, except for corn flour and the oven.
There is corn grits - if replaced, will it be felt? And if the oven in a multicooker is whole, without molds, will it be baked? I'm thinking of trying to bake it with turmeric and ground ginger (I just love it).
Thank you for the recipe and the interesting idea of ​​using the cake (it’s a pity to throw it away, but it’s not always clear where to attach it according to your mind)
Elena_Kamch
Bona fide, Lena, thanks for your attention to the recipe!
In my opinion, corn grits differ in their properties. It absorbs a lot of water, an unexpected ending may turn out.
You can just exclude corn flour and that's all. Only the amount of flaxseed flour does not need to be increased. Because of it, there may also be an atypical consistency.
I don't have a multicooker, so I can't even say ... Maybe there they can be made in the form of pancakes? As I understand it, the temperature in the multicooker is not very high at the maximum?

And about oilcakes ... I read that carrot oilcakes are very useful for the correct microflora, now I make juice, drink and leave it a little. I add oilcakes there, mix with juice, it turns out such a gruel. I chew and enjoy! Yummy

Bona fide
Elena, I understood everything, Thank you for the quick and detailed answer!
About cake - a pleasant discovery for me. Yes, the temperature in the multicooker is lower than in the oven, but muffins and biscuits always bake normally. To begin with, I will still use your advice to bake pancakes. And there it will be seen
I'll take everything into account. How to bake, I'll come with a report
Elena_Kamch
Bona fide, Lena, I wish you delicious pancakes!
Hope you like it

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