Pumpkin and apple muffins

Ingredients for 1 servings:

• 75 g corn flour
• 75 g wheat flour type 405
• ½ pack of baking powder
• 50 g cane sugar
• 75 g natural yogurt
• 1 tbsp lemon juice
• 1 egg(s)
• 50 ml pumpkin seed oil
• 1 pinch of salt
• 50 g Hokkaido pumpkin(s), grated
• 50 g apple, variety of your choice, peeled, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for 8 muffins, with corn flour and wheat flour

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). For the batter, combine the flours and baking powder in a bowl. Add the sugar, yogurt, lemon juice, egg, oil, and salt and mix thoroughly with a mixer. Finally, fold in the grated pumpkin and apple with a spoon. Divide the batter among 8 muffin tins and bake on the middle rack of the preheated oven for about 20-25 minutes. After baking, turn off the oven, open the door, and let the muffins cool in the oven to prevent them from collapsing.