Pumpkin and Walnut Muffins
These muffins with pumpkin and walnuts provide plenty of beta‑carotene and vitamin E, helping protect cells from harmful oxygen compounds.
Ingredients
- 1 piece pumpkin (125 g, peeled)
- 200 g organic orange (1 large organic orange)
- 40 g hazelnut kernels
- 1 egg
- 50 g cane sugar (2.5 tbsp)
- 5 tbsp Rapeseed Oil
- 70 g yogurt (1.5 % fat) (3.5 tbsp)
- 130 g flour (Type 1050)
- 1.5 tsp Baking Powder
- 1 pinch salt
- 1 pinch cinnamon
Instructions
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1.
Grate the pumpkin finely.
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2.
Wash the orange hot, dry it and grate the peel finely. Cut the orange in half and squeeze out the juice.
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3.
Finely chop the hazelnuts with a food processor.
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4.
Place the egg in a mixing bowl and whisk briefly with a hand mixer. Stir in cane sugar, rapeseed oil, yogurt, 120 ml orange juice and the grated peel.
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5.
Combine flour, baking powder, salt and cinnamon in another bowl. Add this to the wet mixture and stir until combined. Fold in the pumpkin grating and chopped hazelnuts.
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6.
Place six paper cups into a muffin tin (six cavities) and fill with batter. Bake in a preheated oven on the middle rack at 200 °C (convection: 180 °C, gas: level 3) for 25–30 minutes.
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7.
Remove the tin from the oven and let it cool slightly. Then lift the muffins out of the tin and allow them to cool completely on a wire rack before serving.
