Soft, fluffy, moist cake with cinnamon scent. That would be the best description of those muffins. Even children enjoy eating them, which is not so obvious when there are veggies in the cake.
The rapeseed oil which I used for baking had nutty flavour so I decorated my muffins with some roasted and salted cashew nuts.
Ingredients for 12 - 14 muffins:
- 170g pumpkin pure
- 240g flour
- 170g sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 125g mascarpone
- 120ml oil
- 1 egg
Preheat the oven to 190C. Line muffin tin with paper cases.
Combine the flour, baking powder, sugar, cinnamon and salt in a big bowl.
In a separate bowl mix together the pumpkin pure, oil, egg and mascarpone cheese. Pour this mixture into a bowl with dry ingredients. Combine all ingredients together until just moist.
Spoon the batter into prepared earlier muffin cases about 3/4 full. Bake in preheated oven for 25 - 30 minutes. Check with toothpick if ready. If toothpick inserted in the middle of the muffin comes out clean then cake is ready.
Transfer muffins to the wire rack to cool down. While muffins are cooling down prepare the frosting.
Ingredients for frosting:
- 125g mascarpone cheese
- 30g icing sugar
- 1/2 tsp vanilla extract
- nuts
In a bowl combine the cheese, sugar and vanilla. Chill in a fridge for about 30 minutes.
When muffins are cool down completely spread a thick layer of frosting on top of each muffin and decorate with some nuts.
Enjoy !
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