Muffins de abóbora/ Pumpkin Muffins

(Scroll down to english version)

Sempre que a minha mãe me apanhava a ver um programa de culinária torcia o nariz e dizia baixinho : "Mas será que ela não se cansa de ver comida, comida e mais comida?"
Mostrei-lhe os programas do Jamie, da Nigella e de outros tantos mas nenhum a convenceu.
Até ao dia em que a encontro a ver um programa de culinária. Não quis acreditar.
Devia ser engano!
Olhei melhor. Ela virou-se, sorriu e disse: "Até gosto desta!"
Esta era a Lorraine Pascale e as suas comidas de forno.
E assim, cada vez que estava a dar um programa dela eu corria e gritava : "Mãe, está a dar a Lorraine".
E ficávamos coladas a olhar para a tv.

Ingredientes:

180g  de farinha

130g de farinha integral

1 colher de chá de fermento em pó

½ colher de chá de bicarbonato de sódio

pitada de sal

1 ramo de alecrim fresco, finamente picado

2 ovos, levemente batidos

300ml de leite

1 colher de sopa de mel

3 colheres de sopa de açúcar amarelo

240g de abóbora cozida, em cubos

sementes de abóbora q.b

 



Preparação:

Pré-aqueça o forno a  180º e forre as forma de muffins com quadrados de papel. 

Misture as farinhas, o fermento e o bicarbonato de sódio numa tigela grande.

Junte o sal e alecrim.

Noutra tigela, misture os ovos, o leite, o mel e o açúcar.

Misture os ingredientes molhados nos secos. Adicione a abóbora e coloque o preparado nas formas de muffins. 

Polvilhe com as sementes de abóbora e leve ao forno cerca de 30 minutos ou até estarem cozidos.

 

Every time my mom caught me watching a cooking show, she twisted her nose and quietly said: "doesn't she ever get tired of watching food, food and more food?"
I showed her Jamie's, Nigella's and many other cooker's shows but she wasn't convinced.

Until the day I found her watching a cooking show on tv. I couldn´t believe it!

It must be a mistake! I wipped my eyes to look better. She turned at me, smiled and said: "This one isn't bad. I even like her!"
It was Lorraine Pascale and her confort food.

And so, every time the show started I ran and screamed, "Mom, come watch Lorraine."

And we now watch it together :)

Ingredients: 

180g/6½oz self-raising flour

130g/4½oz wholemeal flour

1 tsp baking powder

½ tsp bicarbonate of soda

pinch salt

1 fresh rosemary sprigs, finely chopped

2 free-range eggs, lightly beaten

300ml/10fl oz milk

1 tbsp honey

240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes

handful pumpkin seeds

 

Preparation:

Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper.

Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)

Meanwhile in another bowl, mix the eggs, milk and honey.

Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.

Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.