John Myers
Clár ábhair
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Comhábhair
- 300 g Hokkaido pumpkin
- 2 tbsp Sú líomóide nó aoil
- 2 tbsp Mil leachtach
- 350 g Plúr litrithe cineál 630
- 3 CTA Púdar bácála
- 3 CTA Púdar cócó
- 1 pinch Salann
- 1 CTA Gingerbread spice as needed
- 2 pc Uibheacha
- 120 g Siúcra donn
- 100 ml lus na gréine nó ola síolta ráibe
- 150 ml Unsweetened coconut milk from a can
- 100 g Cnó cócó scoite
- 75 g Bácáil-Proof braoiníní seacláide
treoracha
- Grate the pitted pumpkin medium-fine. With Hokkaido you can leave the shell on, all other varieties have to be peeled beforehand. Drizzle with lemon juice and honey and mix.
- Whisk eggs, sugar, oil and coconut milk together well. Mix flour, baking powder, cocoa powder, salt and, if you like, gingerbread spices in a bowl and then stir briefly into the egg mixture. Just long enough for the dry and wet ingredients to just mix. You can still see bits of flour.
- Finally fold in the pumpkin and coconut flakes and chocolate drops. Line a muffin tin with baking molds and distribute the batter in it. If there is more dough left than the tray has hollows, simply stack two or three paper cases one inside the other, then they are more stable and fill the dough in.
- Bake the muffin tray and the approx. 4 additional muffin tins in the preheated oven on the middle rack for approx. 25 - 30 minutes. Then let it cool down and, if you like, cover with a chocolate icing and sprinkle with desiccated coconut.
Cothú
Ag Freastal: 100gCalories: 233kcalCarbaihiodráití: 26.8gPróitéin: 3.2gSaill: 12.5g
