• Vedrana

Muffini s kefirom i tikvom - Pumpkin kefir muffins

Updated: Dec 24, 2019

Kada budete radili Jesenski ručak drugu polovicu pečene hokaido tikve iskoristite za ovaj prefini desertni zalogaj. Muffini s tikvom i začinima su ukusna divota od koje vam dom zamiriše na jesen i na blagdane koji se približavaju.


Muffini su naravno s kefirom, ali bih naglasila da (kao i većina stvari na mom blogu) nisu slatki (mislim kao „šećerno slatki“). U ovim muffinima okusom prevladavaju začini.

Šećer u kolače/muffine/torte stavljam u minimalnim (ili nikakvim) količinama jer desert volim dodatno "zaliti" s medom, otopljenom tamnom čokoladom, domaćim džemom ili nekim namazom od orašastih plodova ili jednostavno sa svime navedenim :)


Sastojci i koraci pripreme

Ugrijte pećnicu na 190°C .

  • 175 g domaćeg kefira

  • 45 g maslaca

  • 200 g pečene bundeve

  • 185 g brašna

  • 2 jušne žlice meda

  • 1 čajna žlica sode bikarbone

  • 1 čajna žlica praška za pecivo

  • 1 jaje

  • 1 čajna žlica cimeta

  • 1 čajna žlica mješavine začina za medenjake (cimet, muškatni orah, đumbir, klinčić)

U većoj posudi pjenasto umutite jaja i med.

U blenderu izmiksajte kefir, pečenu tikvu i začine. Umiješajte u smjesu od jaja i meda i dodajte otopljeni maslac. Zatim dodajte brašno, prašak za pecivo i sodu bikarbonu te miksajte u jednoličnu smjesu.

Smjesu dodajte žlicom u kalupe za muffine.

Pecite 20-25 minuta ili dok čačkalica umetnuta u sredinu muffina ne bude čista.

Izvadite iz pećnice i ostavite ih da se potpuno ohlade.

Muffine premažite medom i poslužite uz kavu ili čaj.

Uživajte!



Pumpkin kefir muffins

...and you made Autumn lunch! Use another baked hokkaido pumpkin half to make this kefirolicious bite. Pumpkin muffins with spices are tasty delight that makes your home smell like autumn and approaching holidays. Muffins are made with kefir, of course, but I would like to point out that (like most things on my blog) they are not sweet (and I mean "sugary sweet"). In these muffins spices are predominant flavour. Instead of adding additional sugar into muffins, I like to top them with honey, melted dark chocolate, homemade jam or nut spread. The choice is yours and why choose just one option!


Ingredients and preparation steps

Preheat the oven to 190°C .

  • 175 g of homemade kefir

  • 45 g butter

  • 200 g of baked hokkaido pumpkin

  • 185 g gluten free flour

  • 2 tablespoons of honey

  • 1 teaspoon of baking soda

  • 1 teaspoon of baking powder

  • 1 egg

  • 1 teaspoon of cinnamon

  • 1 teaspoon of ginger bread spice mix (cinnamon, nutmeg, ginger, clove)

In a large mixing bowl, whisk together honey and egg.

Mix kefir, baked pumpkin and spices in a blender and and them into bowl with honey-egg mixture. Whisk together then add melted butter, flour, baking powder, baking soda and mix well until totally combined.

Scoop the batter evenly into the muffin moulds.

Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.

Remove from the oven and allow to cool completely.

Glaze muffins with honey and serve with coffee or tea.

Enjoy!

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