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Pumpkin Muffins with pumpkin seed flour


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.

Rapunzel Products

1204190 Dried tomatoes, sliced in cubes
600980 Pumpkin seed flour
600675 Linseed flour
1000790 Olive oil mild extra virgin
600940 Pumpkin kernels roasted
1200135 Atlantic sea salt fine

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