Pumpkin muffins

Those pumpkin muffins baked of wholewheat flour are very delicious. The cake itself was moist and dense with lovely cinnamon fragrance. The most tasty part was the crunchy crust made of cinnamon, sugar and almond flakes mixture. The idea for that recipe comes form this website. In comparison to the original recipe I have replaced plain flour with wholewheat one. Hoping this sweet treat will be a little bit healthier then regular pumpkin cake.

Ingredients for 6 muffins:

• 2 room temperature eggs
• 220g sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 200g grated fresh pumpkin
• 150g wholewheat flour

Preheat the oven to 200C. Line the muffin tin with paper cases. 

Grate the pumpkin into small shreds. Set aside.

Break the eggs and put them into electric mixer bowl. Add the sugar and beat until pale and creamy. In separate bowl mix together the flour, baking powder, soda, cinnamon and cloves. Gently fold the dry ingredients into egg mixture. And last but not least fold in the pumpkin shreds. Spoon the batter into prepared earlier muffin cases, half full. Set them aside and prepare the crust.

Ingredients for crust:

• 2 tbsp sugar
• 1/2 tsp cinnamon
• 1 and 1/2 tbsp flaked almonds

Place all ingredients into a small bowl and stir them together.

Sprinkle each muffin top with dry crust.

Place the muffin tin into preheated oven  for 20 - 30 minutes. Check with a skewer if baked in the middle. When the skewer comes out clean then it is the time to remove muffins from the oven. Cool them down and enjoy !

 

Banana - walnut muffins

I have tried another recipe from joyofbaking    recently, only I have changed it a little bit. I baked classic banana muffin but swap part of white flour with wholegrain one and I did not add any butter. Muffins were very sweet and soft even day after.

Ingredients:

• 115g walnuts
• 100g wholegrain flour
• 130g plain flour 
• 150g sugar
• 1 tsp baking powder
• 1/4 tsp bicarbonate soda
• 1/4 salt
• 1 tsp cinnamon
• 1 tsp minced ginger
• 2 eggs beaten
• 3 mashed bananas
• 1 tsp vanilla extract

Preheat oven to 180C. Line muffin tin with muffin wrappers, leave one hole empty and fill in half with water.

Chop the walnuts into smaller pieces, place them on a baking tray and roast in the oven for 10 min in 180C.

Dry ingredients: the flours, baking powder, soda, salt, cinnamon mix in one bowl. Later add the nuts.

In second bowl mash the bananas, add ginger, vanilla extract and beaten eggs.

Pour mixture of the wet ingredients into dry one. Stir them together but do not over stir it. Batter is thick and chunky. Spoon batter into muffin wrappers and bake for 20 min.

 

Bon appetite !