This is a delicious muffin and the color is superb. I love muffins best after they come out from the oven. If you are not eating them yet, please store them in an airtight container. From my experience, the muffins are still good when they are stored in Tupperware and left at room temperature for up to 3 days in cold countries in Europe. In Asia, they can be stored in airtight container and left overnight at room temperature but not for another day. They should then go into the refrigerator but then, they will not taste as good due to a change in texture.
INGREDIENTS (for 6 big muffins)
- 125-gram butter softened at room temperature
- 125-gram sugar
- 125-gram flour
- 1 ½ teaspoon baking powder. Mix this into flour.
- 2 eggs
- 60ml milk
- 50 gram of very finely grated pumpkin
- Sunflower seeds or sliced almond nuts
- Beat butter and sugar until white.
- Add eggs one at a time. Stop whisking after adding all the eggs.
- Add half the flour into butter, sugar and egg mixture. Give it a quick mix.
- Add milk to the batter, whisk, then rest of flour. Another quick mix.
- Add the grated pumpkin. Combine well.
- Spoon into your muffin cups at ¾ full.
- Scatter raisins over the top. It is up to you how much raisins you want in the muffins.
- If you like, sprinkle sunflower seeds or sliced almond on top of raisins.
- Bake at 175 to 180 Celsius degrees for 25 to 30 minutes.
- At 25 mins, test the muffins by inserting a wooden skewer in the middle. It should come out clean. If it doesn’t, continue baking and keep testing.
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