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Pumpkin muffins


Wash the vegetables and grind in a blender. Add soft butter, eggs, one at a time, breadcrumbs, flour with baking powder, finely chopped dill and mix. Bake for 40 minutes at 160 degrees. When they are browned, serve with sour cream and cucumbers.


GOOD APPETITE!


Muffins With Zucchini

1. Preheat the oven to 180C. Grease a muffin tray with a little butter.

2. Grate the zucchini and squeeze to drain the excess liquid. Allow to dry on a kitchen towel.

3. Put the raisins in a saucepan with orange juice and honey. Bring to the boil and simmer for 4 minutes until the liquid is absorbed.

4. Put eggs, sunflower oil and sugar in a large bowl and mix with a mixer for about 3 minutes, until it has a creamy texture. Add flour, baking powder and baking soda. Incorporate almonds, grated zucchini, raisins and grated peel of 2 limes.

5. Put the composition in the muffin tins and leave it in the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.

6. Allow to cool in the pan, then remove and allow to cool completely. Beat half of the cream cheese with powdered sugar and the juice of 2 limes until creamy, adding sugar to taste, if necessary.

7. Spread the icing over muffins or cake. Sprinkle with fried and finely chopped almonds and lime peel.


PUMPKIN muffins - fast, nutritious and filling

Easily digestible, pumpkins are extremely good for the digestive tract.

Most of their vitamins, minerals and other active substances (enzymes, flavonoids) are found in their skin.

Even when cooked, pumpkins retain their phosphorus, magnesium, potassium, dietary fiber, which is also recommended in the diet of heart patients, hypertensives, as well as those with weight problems.

A recipe that will make us love them even more: muffins with pumpkin and parmesan. A light, low-calorie recipe that combines the extraordinary qualities of zucchini with a modern, unique presentation.

Pumpkin and parmesan muffins

The muffins do not have to be sweet to enjoy them. For example, we can take advantage of the delicious taste of pumpkins, preparing these tasty and healthy muffins.

Pumpkin muffins are a simple appetizer, with few ingredients and at hand. They can be served both in the morning and in the evening.

They are fast, filling, nutritious and with a special look. They are also ideal for children who do not accept vegetables on the menu.

Pumpkin muffins & # 8211 simple and healthy appetizer

ingredients

  • 1 ½ cup of flour with built-in growth agent
  • 2 teaspoons fresh dill
  • 1 teaspoon salt
  • 1 cup grated zucchini
  • 1 or
  • ¾ cup of milk
  • ¼ cup of oil
  • ½ cup of freshly grated Parmesan cheese

If you do not find flour in stores with built-in growth agent, you can get it very easily, as follows: mix 110 g of flour with 3 g of baking powder and a little salt multiply the amount as needed.

Method of preparation

Mix the flour with the fresh dill and salt. Then add the grated zucchini to the mixture.

Separately, mix the egg with the milk and oil, and add over the composition of flour, salt, dill and pumpkin.

Stir until the composition is well "bound", then add the Parmesan cheese.

Grease a 12-compartment muffin tin with oil and add the dough evenly. Put in the hot oven and bake for 15-20 minutes, or until the muffins turn golden brown.


Muffins With Zucchini

1. Preheat the oven to 180C. Grease a muffin tray with a little butter.

2. Grate the zucchini and squeeze to drain the excess liquid. Allow to dry on a kitchen towel.

3. Put the raisins in a saucepan with orange juice and honey. Bring to the boil and simmer for 4 minutes until the liquid is absorbed.

4. Put eggs, sunflower oil and sugar in a large bowl and mix with a mixer for about 3 minutes, until it has a creamy texture. Add flour, baking powder and baking soda. Incorporate almonds, grated zucchini, raisins and grated peel of 2 limes.

5. Put the composition in the muffin tins and leave it in the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.

6. Allow to cool in the pan, then remove and allow to cool completely. Beat half of the cream cheese with powdered sugar and the juice of 2 limes until creamy, adding sugar to taste, if necessary.

7. Spread the icing over muffins or cake. Sprinkle with fried and finely chopped almonds and lime peel.


Pumpkin muffins & # 8211 tasty, simple and fast

I really like pumpkins and every season I try more new recipes. I also made pancakes and puddings, but most of all I liked the pumpkin muffins. They are very tender, light and very tasty. And if you add some cheese and a little ham (or chicken breast or shrimp), you will get a great taste and aroma.

INGREDIENTS

-1.5 teaspoons of baking powder

METHOD OF PREPARATION

1. Finely chop the onion and fry it in oil.

2. If you use chicken breast instead of ham, then boil it beforehand.

3. Grate the zucchini, add salt and leave for 3-5 minutes.

4. Beat the eggs with the sugar and mix them with flour and baking powder.

5. Add the diced ham.

6. Squeeze the juice from the pumpkin. Add the zucchini and hardened onion to the composition, as well as the cheese through a grater. If desired, add greens.

7. Divide the composition into silicone shapes. If you do not have such shapes, then you can make a single cake. It's just as tasty. Wallpaper the molds or tray with butter and flour.

8. Bake the muffins in the preheated oven at 200-220C for 13-15 minutes. If you make a big cake, then the baking time will be longer.


Pumpkin and cheese muffins!

1.Wash the zucchini and remove the ends. If it is young, use it as such. If it is old, peel and seed it. Then pass it through the large grater.

2.Cut the sweet pepper into very small cubes.

3.Put the cheese through the large grater.

4. Break the eggs into a deep bowl. Beat them until smooth, adding salt, ground black pepper and, if desired, other spices to taste.

5. Add the grated zucchini (along with the juice released - you don't have to squeeze it), the chopped pepper and the grated cheese. Stir.

6. Add half of the sifted flour. Stir until fully incorporated.

7.Add the remaining flour and baking powder. Stir until smooth.

8. Grease the muffin tins with butter. Transfer the composition obtained in them, so that you fill 2/3 of their volume.

9. Bake the muffins for about 25 minutes in the preheated oven to 200 ° C. Orient yourself to your oven.

10. Allow the muffins to cool slightly, then remove from the pans.


Pumpkin and cheese muffins!

1.Wash the zucchini and remove the ends. If it is young, use it as such. If it is old, peel and seed it. Then pass it through the large grater.

2.Cut the sweet pepper into very small cubes.

3.Put the cheese through the large grater.

4. Break the eggs into a deep bowl. Beat them until smooth, adding salt, ground black pepper and, if desired, other spices to taste.

5. Add the grated zucchini (along with the juice released - you don't have to squeeze it), the chopped pepper and the grated cheese. Stir.

6. Add half of the sifted flour. Stir until fully incorporated.

7.Add the remaining flour and baking powder. Stir until smooth.

8. Grease the muffin tins with butter. Transfer the composition obtained in them, so that you fill 2/3 of their volume.

9. Bake the muffins for about 25 minutes in the preheated oven to 200 ° C. Orient yourself to your oven.

10. Allow the muffins to cool slightly, then remove from the pans.


Pumpkin muffins & # 8211 a very delicious snack that you can't help but remember!

Zucchini are very delicious vegetables, which are associated with the beautiful summer weather. They can be used both for canning and for the preparation of various dishes, including desserts. Below is a recipe for delicious pumpkin muffins. They are prepared very simply and quickly, and the result will surely delight everyone.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the zucchini and pass it through the large grater.

2. Put the cheese through a large grater and mix it with the grated zucchini.

3. Add the eggs and mix.

4. Mix the flour with the semolina and baking powder. Pour the mixture obtained into the bowl with the pumpkin and mix.

5. Add the milk, salt, ground black pepper and olive oil.

6. Get a homogeneous dough, similar to greasy cream. If the dough is too liquid, add flour. But if you get too thick a dough & # 8211 add a little more milk.

7. Pour the dough into muffin tins. Put them in the preheated oven at 180 ° C for 20 minutes, until golden brown. Take the toothpick test.


  • 3 zucchini
  • 150 g flour
  • 1 sachet of baking powder
  • 200 g feta
  • 2 cloves of garlic, finely ground
  • 3 eggs
  • 1 dill bunch
  • a nutmeg powder
  • sare kosher
  • freshly ground pepper

Wash the zucchini, peel them and grate them with a large grater. Salt them and let them sit for 10-15 minutes, then scald them for 1 minute in boiling water. Strain them well and let them cool, then squeeze with your hand to remove excess water.

In a large bowl, add the cheese and crush it with a fork. Add eggs to this and mix well. Then add the nutmeg, garlic, chopped dill and zucchini. Season with salt and pepper to taste and add flour, mixed with baking powder.

Add the composition to the muffin tins lined with special paper, taking care to fill only 3/4 of the shape, because the muffins will increase in height.

Bake the muffins in the preheated oven at 180 o C for 20-25 minutes or until lightly browned on the surface.


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  • 3 zucchini
  • 150 g flour
  • 1 sachet of baking powder
  • 200 g feta
  • 2 cloves of garlic, finely ground
  • 3 eggs
  • 1 dill bunch
  • a nutmeg powder
  • sare kosher
  • freshly ground pepper

Wash the zucchini, peel them and grate them with a large grater. Salt them and let them sit for 10-15 minutes, then scald them for 1 minute in boiling water. Strain them well and let them cool, then squeeze with your hand to remove excess water.

In a large bowl, add the cheese and crush it with a fork. Add eggs to this and mix well. Then add the nutmeg, garlic, chopped dill and zucchini. Season with salt and pepper to taste and add flour, mixed with baking powder.

Add the composition to the muffin tins lined with special paper, taking care to fill only 3/4 of the shape, because the muffins will increase in height.

Bake the muffins in the preheated oven at 180 o C for 20-25 minutes or until lightly browned on the surface.