How to make pumpkin muffins

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  1. Prepare the ingredients and weigh them (pumpkins and carrots are weighed after peeling).

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  2. Cut the pumpkin and carrot into small pieces.

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  3.Pour the milk, sugar, pumpkin, and carrots into the food processor.

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  4. Use a cooking machine to puree.

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  5. Squeeze and pour into a bowl.

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  6.Crack an egg into the bowl.

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  7.Use a manual egg beater to beat the eggs and mix evenly with the pumpkin milk paste.

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  8. Then sift in low-gluten flour.

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  9. Stir the flour and pumpkin milk paste evenly to form a smooth and delicate batter (the batter looks like It feels relatively thin).

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  10. Preheat the non-stick pan over low heat without oil, it will feel 60% hot When the time comes, scoop up a spoonful of batter and drip it from top to bottom into the center of the pan.The batter slowly spreads from the center into a round cake (do not shake the pan).

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  11. When there are many small bubbles on the muffin.

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  12.Use a thinner wooden spatula and turn it over halfway, so that the cake Not easy to break.

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  13.The overturned muffins are almost cooked after frying for forty seconds.

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  14. Place the fried waffles on a plate to dry (it is better to put them on a strainer) ).

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  15. When loading, stack the muffins and pour some honey (ketchup, condensed milk , candied osmanthus will do), garnish with mint leaves.

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  16.It’s delicious and eye-catching.