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Portions45 min

Adevine39

Muffins à la courge d'hiver

Name: muffins à la courge d'hiver
Cook time: 25 min
Total time: 45 min
Ingredients: Un bol d'une capacité de 1/3 litre contenant de la farine de blé entier; Une tasse d'une capacité de 130 ml contenant des raisins secs; 1 cuillère à café de levure chimique; 3/4 cuillère à café de bicarbonate de soude; 1/2 cuillère à café de cannelle moulue; 1/4 cuillère à café de sel; 1 oeuf; Un bol d'une capacité de 1/4 litre contenant de la courge d'hiver cuite en purée; Une tasse d'une capacité de 130 ml contenant du babeurre; Une tasse d'une capacité de 80 ml contenant du miel; Une tasse d'une capacité de 60 ml contenant du beurre fondu

Humides, succulents et parsemés de raisins secs, ces muffins faciles de Mary Detweiler à West Farmington, dans l'Ohio, sont un régal de petit-déjeuner ou complètent un repas aux saveurs d'automne.

Ingrédients

Préparation

Dans un grand bol, mélanger les six premiers ingrédients. Dans un petit bol, fouetter l'oeuf, la courge, le babeurre, le miel et le beurre. Incorporer les ingrédients secs jusqu'à consistance humide.
Enduire les moules à muffins d'un aérosol de cuisson ou utiliser des doublures en papier; remplir à moitié plein. Cuire à 350 ° C pendant 25 à 30 minutes ou jusqu'à ce qu'un cure-dent en ressorte propre. Refroidir pendant 5 minutes avant de passer de la casserole à une grille.