Fragrant, moist, golden … Delicious, dietary and satisfying … It can replace breakfast and become a light evening snack. Pumpkin-oatmeal muffins will please even those who do not like oatmeal and pumpkin on their own.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Why is oatmeal good? First, it perfectly saturates the body for a long time. Secondly, from it you can cook not only porridge, but also bake delicious cookies and pastries. Third, it can be combined with many additives. And what is the beauty of pumpkin? It is dietary, low in calories, and contains many useful vitamins. Serves as a base for many dishes - from pies to side dishes. From it, like from oatmeal, you can cook porridge and soups, make pies and muffins … In addition, it is combined with dried fruits, nuts, chocolate and other products. In blowing, these two products, oatmeal and pumpkin, and even with additional aromatic components, are able to create a real culinary masterpiece. Just like pumpkin oatmeal muffins.
Such diet baking is good because it allows you to indulge yourself in pleasure, to feast on confectionery. In this case, you can be on a diet and not be afraid to spoil your figure. It is tasty, healthy, and not high in calories at the same time. And what else is needed for lovers of goodies for a cup of tea or coffee? An example of such a dietary approach is the rich in color and aroma of baked goods - pumpkin-oatmeal muffins.
- Caloric content per 100 g - 309 kcal.
- Servings - 10
- Cooking time - 1 hour 10 minutes
Ingredients:
- Oat flakes - 150 g
- Pumpkin - 200 g
- Orange zest - 1 tablespoon
- Eggs - 2 pcs.
- Vanillin - 1 tsp
- Sugar - 3 tablespoons
- Baking soda - 1 tsp
- Sour cream - 100 ml
- Salt - a pinch
Making pumpkin oatmeal muffins
1. Cut the skins from the pumpkin, clean out the fibers and remove the seeds. Wash the pulp, chop and lower it into the cooking pot. Cover with drinking water and boil until soft for 20 minutes.
2. Drain, chill and heat the vegetable to make a smooth, smooth paste.
3. Pour oatmeal, sugar, vanillin, orange zest to the pumpkin mass.
4. Add baking soda, salt and egg yolks. Drain the whites carefully into a clean container.
5. Knead the dough and let it sit for 15 minutes to swell the flakes.
6. By this time, beat the egg whites into a tight, firm white foam.
7. Add proteins to the dough.
8. Slowly knead the dough to leave an airy foam. Do this carefully, otherwise the proteins will settle.
9. Divide the dough into the tins. These can be silicone, paper or iron molds. Pre-grease the latter with butter so that the cupcakes do not stick to them.
10. Send the product into an oven heated to 180 degrees for 35-40 minutes. Check readiness with a wooden stick, which should come out of the product dry.
Note that this recipe can be used to cook one large cake, but then increase the cooking time to 45-50 minutes.
See also the video recipe on how to make pumpkin muffins.
