查看完整版本: Spiced pumpkin muffins with cream cheese frosting〔已檢〕

Spiced pumpkin muffins with cream cheese frosting〔已檢〕

Makes 12
_7]W7z(_^#vx Takes 15 minutes to make and 15-20 minutes in the ovenSa?vK?

c I2aJ9F;G Ingredients
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225g self-raising flour
\`i3L2_J5N 1 tsp bicarbonate of soda\0`_R%M}K
1 tsp ground gingerA1b6h9Da
150ml sunflower oil*M+i)B)LF8oA9y
150ml soured cream
nwm/JJ&qbOn[ 225g caster sugarE rI/eZ U8A9E
2 large eggs
6mnh/t`~%Y@ 125g piece pumpkin or butternut squash, coarsely gratedPQW;]3`
75g walnut pieces, chopped
9R)Dr*O8S1E METHOD
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|9Q4T3m'v|)Bn How to make spiced pumpkin muffinsh6G
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1. Preheat the oven to 200°C/fan180°C/gas 6. Line a 12-hole muffin tin with paper cases.
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*T[l?0RL 2. Put the flour, bicarbonate of soda and ginger in a bowl. Pour the oil into a jug and add the soured cream, sugar and eggs and beat with a fork until well blended. Pour the wet ingredients into the dry, then add the pumpkin and walnuts and stir well.
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3r)h;]8oi'n 3. Spoon into the paper cases and bake for 15-20 minutes, until well risen and firm. Leave to cool.Gj.b!zp

nY,p}3s 4. For the frosting, beat together the butter and cream cheese until softened and combined. Stir in the icing sugar, vanilla and cinnamon until smooth. Spread over the tops of the cooled muffins. Ci8P i\
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5. For the decorations, add a few drops of the food colouring to the marzipan and knead until you have a deep pumpkin colour. Break off walnut-sized pieces of the coloured marzipan and roll into balls. Mark lines with the back of a knife. Decorate with the black icing and position on top of the muffins.
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)v4z"{&p2nI)w/a [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]