Pumpkin Muffins with Banana Cream
Baking and Desserts • Yugoslavian
Description
The specified amount of ingredients yields 12 medium-sized muffins. If you are using a (not very new) gas oven, I recommend increasing the temperature by 10 degrees for the last five minutes to brown the muffins. Lastly, for added health benefits, you can add a handful of oats to the batter. You can reduce the amount of butter if desired.
Ingredients
- Butter 5 oz
- Sugar ¾ cup
- Salt ½ teaspoon
- Grated Chocolate 5 oz
- Cinnamon 1 teaspoon
- Nutmeg a pinch
- Wheat Flour 1½ cups
- Beans 1 piece
- Mascarpone Cheese Unagrande 10 oz
- Chicken Egg 1 piece
- Baking Powder 2 teaspoons
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Grate the pumpkin using a large grater. Melt the butter or use it at room temperature (when it is very soft).
Step 3
Mix all the ingredients until smooth (you can add a tablespoon of milk to the batter for moister muffins) and distribute into muffin molds (using paper liners is very convenient).
Step 4
Bake the muffins in the oven for 25–35 minutes, depending on their size and the baking vessel used.
Step 5
While the muffins are baking, mash the banana into a puree and mix it with the cheese. Add sugar to taste (1–3 tablespoons). Place in the refrigerator.
Step 6
Let the muffins cool for 20 minutes.
Step 7
Next, I can suggest two serving options: 1 — cover the muffins with cream using a pastry bag or simply with a spoon; 2 — slice the muffin into pieces in a glass, drizzle with a couple of tablespoons of syrup (0.5 cup of water, 1 tablespoon of sugar, a tablespoon of brandy or vanilla liqueur). Top with cream.
Step 8
You can sprinkle with spices (cinnamon, cardamom, vanilla), nuts, or drizzle with caramel.
Step 9
Chill before serving.
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