Ingredients
Pumpkin and linseed muffins
- 160 grams butternut pumpkin, Peeled and cubed
- 80 grams cheese, Cubed
- 60 grams sugar
- 230 grams wholemeal flour
- 1 level teaspoon baking powder
- 1 1/2 level teaspoon salt
- 65 grams Linseeds
- 170 grams Milk
- 1 egg
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 170'c and butter a 12 cup muffin tin.
Steam cubed pumpkin for 20 minutes Varoma Temp. speed 3. Set aside.
You can reduce the cooking time by 8 minutes if you use boiling water.
Grate cheese on speed 10 for 3 seconds. Set aside
Weigh sugar, flour, baking powder, salt and linseeds into the
"Closed lid" mix on 
"Counter-clockwise operation" speed 3 for 4-5 seconds.Add egg, milk and pumpkin and mix on
"Counter-clockwise operation" speed 4 for 10 seconds. Scrape down the sides and then mix again on "Counter-clockwise operation" speed 4 for a further 10 seconds.Add in the cheese and mix on
"Counter-clockwise operation" speed 3 for 10 seconds.
Divide mixture evenly between muffin tin, cook for 20 minutes until golden orange.
Turn onto a cooling rack before serving.
Pumpkin and Linseed Muffins
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Not sure abort these. I followed the recipe to a t but thought they were very dense. The kids were not keen on the crunchy seeds
Maybe I'll try again with some minor changes...
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