Pumpkin Muffin with Lingonberries
Baking and Desserts • European
Description
You can make pumpkin puree yourself: just boil, stew, or bake the pumpkin and then puree it using a blender. Lingonberries can be substituted with cranberries. This muffin can also be baked in muffin tins, reducing the cooking time to 20–25 minutes.
Ingredients
- Wheat Flour 5 oz
- Baking Powder 2 teaspoons
- Brown Sugar 5 oz
- Ground Oats 1 cup
- Milk 5 fl oz
- Vegetable Oil 0 fl oz
- Chocolate eggs 2 pieces
- Chestnut puree 10 oz
- Lingonberry 1 cup
- Dried Apricots 12 pieces
Step-by-Step Guide
Step 1
Sift the flour with the baking powder, then add the oats.
Step 2
In a separate bowl, beat the oil with the sugar, add the milk and eggs, and beat again. Add the pumpkin puree, mix thoroughly, and pour this mixture into the flour mixture, gently stirring and letting it sit for about 10 minutes for the oats to swell.
Step 3
Finely chop the dried apricots (if they are dry, soak them in warm water for 15 minutes), add them to the batter, then add the cup of lingonberries (if frozen, do not thaw), and spices to taste (cloves, cardamom, ginger, cinnamon).
Step 4
Pour the batter into a baking dish and bake at 375°F for 30 minutes.
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