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Wednesday, 22 December 2010

Pumpkin Muffin/ かぼちゃのマフィン

Finally, I got around to bake some pumpkin muffins! 

I made some pumpkin purée with a bit of butter, sugar and cinnamon, and placed this on the top of the muffin dough, and sprinkled some brown sugar crumble topping and pumpkin seeds.

As I wrote at the beginning of this year, I have been trying several different recipes for making muffins.  I concluded that I prefer using melted butter and not vegetable oil, and not to cream the butter but rather fold in melted butter. 

The best way to enjoy muffins is to eat fresh from the oven, warm.  However, you can also freeze them.  You should defrost at room temperature, and then re-heat in the oven for about 5min at 170c.  These make a lovely weekend brunch!

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