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Pumpkin muffins

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Ingredients for 12 servings:

  • 1 cup(s) pumpkin flesh, crushed, (also works with pickled …)
  • 20 g butter, melted
  • 1 tbsp sour cream
  • 1 tbsp chives
  • 125 g Camembert(s), cut into cubes
  • 2 eggs, separated
  • 140 g flour (mixed with a little baking powder)
  • 3 tbsp almonds (flakes)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 180°C. Whisk pumpkin, butter, sour cream, chives, egg yolk, and flour in a mixing bowl until smooth. Pour egg whites into a tall bowl and beat until stiff peaks form. Spoon the egg whites into the pumpkin mixture. Place a heaped teaspoon into each greased muffin tin. Top with the Camembert and flaked almonds. Bake for 15 minutes and serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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