Sometimes a whole pumpkin is just too much, even if you it a pumpkin-related dinner twice in a row. Therefore I am always glad if I find a way to use up the remnants.
Pumpkin-spelt-muffins with streusels
for the batter:
ca. 1/2 lb pumpkin, Hokkaido or butternut
225g (1 3/4 + 1/8 cup) spelt wheat
1/2t baking soda
1/2t baking powder
75g (2/3 cup) brown sugar
1/4t nutmeg, freshly grounded
1 small piece of ginger
a pinch of salt
ca. 150ml (3/4 cup) soy milk
1t lemon juice
for the streusels:
100g (3/4 + 1/8 cup) spelt wheat
60g (1/2 cup) brown sugar
1t cinnamon
3T molten margarine (measured before melting)
Remove the seeds from the pumpkin and grate not too finely.
Add ginger and nutmeg. Mix with wheat, sugar, baking soda and baking powder.
Blend soy milk with lemon juice and add to the flour. Mix well, using your hands.
For the streusels mix the streusel ingredients coarsely with a fork.
Fill 12 muffin forms with equal parts of batter. Spread streusels on top.
Preheat oven to 350° F and bake for 25 minutes.
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