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Pumpkin Muffins with pumpkin seed flour

Details


  • Preperation Time: 15 min
  • Baking Time: 20 - 30 min

Method


Preheat oven to 180 ° C. Soak the dried tomatoes in a small bowl of water for 5 minutes. Mix pumpkin seed flour, rubbed carrots, linseed flour, grated parmesan, cream cheese, baking powder, olive oil and eggs. Set the sliced tomatoes and add them to the dough. Spice up the batter as you like with sea salt and pepper. If the dough is to firm, you can add a little bit milk. Transfer the mixture into muffin forms, sprinkle with the roasted pumpkin kernels and bake for about 20 - 30 minutes.

For the dip heat some oil in a frying pan, add the tomatoes, onion and garlic and saute it. Afterwards fill it in a bowl. Mix it up with some low fat curd, plain yoghurt and the lemon squash. Spice it up with sea salt, pepper and some italian herbs.

Ingredients


For 12 muffins For the dip:
  • 100 g cherry tomatoes, quartered
  • 1 small onion, cut small
  • 1 clove of garlic, riced
  • Rapunzel olive oil extra virgin
  • 100 g low fat curd
  • 2 tbs plain yoghurt
  • Lemon squash
  • Rapunzel sea salt, pepper
  • italian herbs

Rapunzel Products


600980 Pumpkin seed flour
1204190 Dried tomatoes, sliced in cubes
1102245 Cream cheese
600675 Linseed flour
1000790 Olive oil mild extra virgin
600940 Pumpkin kernels roasted
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de