Pumpkin Steamed Muffin - Recipes Blogs

Pumpkin Steamed Muffin



Such a right timing to make these muffins. I have been craving for it :)
Soft and fluffy, not too sweet yet yummy, I didn't get the typical yellow colour because I replaced half of the caster sugar with brown sugar. And I used local pumpkin which the colour is not so distinctive. I usually always prefer Japanese or Australian, but my luck only met with local one at the right timing when I had plan to make this LOL

  Recipe is from Food for Tots What you need: 125g pumpkin, steamed and mashed1 large egg (64g with shell)120g caster sugar (I used half brown sugar)1/2 tsp salt100g coconut milk30g extra virgin olive oil200g cake flour1 1/2 tsp double acting baking powder Method:Mix cake flour and double acting baking powder in a bowl, set asidePreheat steamer, wrap the cover with clean cloth to prevent condensation during steamingHand whisk egg til foamy. Add in sugar and salt and continue whisk til sugar and salt dissolvedAdd in coconut milk, oil and pumpkin in sequence, mix after each additionMake a well in the centre of the flour mixture and pour in wet mixture in 3 batches. Fold with spatula til blended and no trace of flourSpoon batter til 80% full. Steam over high heat for 15 mins - do not peepCheck with skewer if the muffins are done, it should comes out cleanRemove from steamer to the cooling rack Best served warm  
 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

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URL: http://iloveicookibake.blogspot.com

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