Halloween Muffins – Baking School
Ingredients for 12 pieces of Halloween muffins:
- 1 tablespoon butter, for the form
For the pumpkin puree:
- 250 grams of pumpkin meat (e.g. Hokkaido)
- 80 ml vegetable stock
For the muffins:
- 200 grams of sour cream
- 2 pieces of eggs
- 250 grams of flour
- 2 teaspoons of baking powder
- 50 ml of olive oil
- 200 grams of cheese, spicy
1. Prepare the pumpkin puree and mix with the cream
(Photo by: dolphy-tv / Fotolia)For the pumpkin puree, cut the pumpkin flesh into large pieces, add the vegetable stock, bring to a boil in a saucepan and simmer for about 5 minutes.
Then let the pumpkin puree cool down briefly, purée finely with a hand blender and stir in the sour cream.
2. Stir in eggs and oil
(Photo by: dolphy-tv / Fotolia)Now preheat the oven to 180 degrees (top and bottom heat) and grease a muffin tray with a little butter. Then stir the eggs and olive oil into the pumpkin mixture.
3. Mix the ingredients
(Photo by: dolphy-tv / Fotolia)Put the flour with the baking powder in a separate bowl, mix well and then stir in the pumpkin and egg mixture.
4. Prepare the dough
(Photo by: dolphy-tv / Fotolia)Mix all ingredients well with a whisk and work into a smooth, liquid dough.
5. Grate cheese
(Photo by: dolphy-tv / Fotolia)Grate the cheese with a kitchen grater and stir 150 grams of it into the dough.
6. Fill the batter into muffin cases
(Photo by: dolphy-tv / Fotolia)Now fill the recesses of the muffin tray 2/3 full with the batter, sprinkle the muffins with the remaining grated cheese and bake in the preheated oven for about 20 minutes.
7. Serving
Spicy Halloween muffins are a real eye-catcher. (Photo by: dolphy-tv / Fotolia)Finally the Halloween-Muffins Put in muffin paper cases with a spider web look and garnish with decorative spiders.
