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Saturday, November 2, 2013

Courge Galeuse - Calloused Pumpkin Muffins

It's not the most appetizing thing in the world, but after reading the description, its flesh is supposedly rich and sweet.
It's such a bizarre fruit of life that I couldn't find the English translation for it.  Does that mean there are pumpkins and squash in France that are not available in the US?
I'm trying to figure out what to do with it.
Looks rotten... but I'm trying not to judge on appearance.  We shall see..
Ooh looking sexier already...
Ok I decided to make muffins.
The oven business yielded about 450g pulp (after letting it drip off most of its moisture).
It's a good thing, because I have this very interesting spice mix I like to use that would mix perfectly with this delicately sweet flesh.
Yield 14-16 muffins
4 Tbsp (50g) butter
1/2 cup (100g) brown sugar
1 overflowing cup (220g) pumpkin purée
2 1/2 tsp pain d'Epices spice mix
1/2 cup milk
1 egg
1 1/2tsp vanilla extract
little under 1 cup (120g) whole wheat flour
1/2 tsp salt
2 tsp baking powder
3/4 cup oats
1.  Whisk together the butter, sugar, egg, vanilla, pumpkin, pain d'Epices, and milk.  If you are not fortunate enough to have Pain d'Epices mixture, you can sub the following: cinnamon, ginger, nutmeg, clove, fennel, but you choose the dosage.
2.  Sift the flour with the baking powder and salt.
3.  Add the wet ingredients into the flour and stir until just combined.  Don't overdo it or you'll have hard muffins.
4.  Incorporate the oats.
5.  Preheat oven to 400°F 200°C.  Grease your muffin tins or whatever you feel like using.  Fill each hole about 1/2 to 3/4 of the way.
6.  Bake for 20 minutes, then remove and let cool.

When it's safe enough not to burn yourself, take a pleasurable bite.. Mmmm.
Enjoy the moist, tender, and warm muffins and purrrrr.
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1 comment:

  1. The car of CINDERELLA 2013 ......