If you love pumpkin and cornbread, you'll love pumpkin cornbread muffins! These muffins are the perfect mix of sweet and savory, with a delicious pumpkin flavor that will leave you wanting more.
They're also really easy to make so that you can have fresh, homemade muffins in no time!
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如何製作南瓜玉米麵包鬆餅
備註: 下面的食譜卡提供了完整的說明。
將烤箱預熱至 400°F。 噴12杯 鬆餅 用不粘烹飪噴霧充分煎鍋,或使用鬆餅襯墊。 在一個中等大小的碗中,將南瓜泥、牛奶、蜂蜜、淡紅糖、酪梨油和雞蛋攪拌直至混合。
將玉米粉、麵粉、泡打粉、小蘇打、鹽和香料放入大碗中,攪拌在一起. 將濕成分逐漸加入乾成分中,攪拌至完全混合;不要過度混合!
Spoon the batter into the prepared muffin pan, filling each cup full, and bake the Pumpkin Cornbread Muffins for 15 to 20 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
相關食譜:
食譜
Easy Pumpkin Cornbread Muffins
成份
- 228 g (1 杯)100% 罐裝南瓜泥(例如 Libby's)
- ¼ 杯 加2湯匙蜂蜜
- 46 g (¼ 杯)淡紅糖
- 2 大蛋 , 室內溫度
- 197 g (1-¼ 杯)貴格會黃玉米粉
- 103 g (XNUMX/XNUMX 杯)通用麵粉,用勺子舀入量杯並弄平
- 15 g (1 湯匙) 泡打粉
- 3 g (½ 茶匙)小蘇打
- ¼ 茶匙 猶太鹽
- 1 茶匙 肉桂粉
- ½ 茶匙 新鮮磨碎的肉荳蔻粉或 ¼ 茶匙肉荳蔻粉
- ¼ 茶匙 丁香粉
- 1 杯 全脂牛奶
- 1 粘上無鹽黃油 ,融化並冷卻或 ½ 杯鱷梨油
說明
- 將乾燥成分混合: Preheat the oven to 400 °F. Spray a 12-cup muffin pan generously with nonstick cooking spray, or use muffin liners.
- 將濕成分混合在一起: 在一個中等大小的碗中,將南瓜泥、牛奶、蜂蜜、淡紅糖、酪梨油和雞蛋攪拌直至混合。在一個大碗中,將玉米粉、麵粉、泡打粉、小蘇打、鹽和香料攪拌在一起。
- 乾濕成分組合: 逐漸將濕成分添加到干成分中,攪拌直至完全混合,不要過度混合!
- 舀出並烘烤: Spoon the batter into the prepared muffin pan, filling each cup full, and bake the Pumpkin Cornbread Muffins for 15 to 20 minutes, or until a toothpick comes out clean. Let cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
筆記
所有營養信息均基於第三方計算,僅供估計。 每個食譜和營養價值都會根據您使用的品牌、測量方法和每個家庭的份量而有所不同。