This lovely Steamed Pumpkin Muffins recipe was shared by many blogger friends with slight variations. Some uses coconut milk while others used evaporated milk. Now it's me substituting the liquid ingredient with yoghurt as I ran out of milk when I wanted to make these.
Basically, I followed the recipe from Beauty Me Lover Recipes. I fully agree with Beauty Me that this recipe is very simple to follow and the muffins really can smile. With the reduced sugar, the sweetness is just right and these muffins are soft and fluffy, the top is dry even on the next day.
Ingredients
[makes 8-9 muffins]
[makes 8-9 muffins]
125 gm steamed pumpkin flesh
1 egg
80 gm sugar
100 gm evaporated milk or plain yoghurt
80 gm sugar
100 gm evaporated milk or plain yoghurt
30 ml corn oil
Sieve together
180 gm cake flour/self-raising flour
20 gm rice flour
1.5 tsp baking powder [can use double action baking powder]
- Prepare your steamer and bring the water to a boil [I used electric steamer]
- Put steamed pumpkin flesh, egg, sugar, milk/yoghurt and oil in a blender. Blend until smooth.
- Sieve flour into a mixing bowl. Make a well in the centre. Pour liquid mixture into flour gradually and stir to combine until smooth.
- Spoon into lined steaming tray and steam for 15 minutes [It will bloom by itself, no need to make a cross with oil].
- Remove to cool on wire rack.
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).
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
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