Muffins are the best, they’re so good to have hanging around so you can just grab them and keep going. The only thing that limits the flavour of muffins you create is your imagination. On that note today we’re making a pumpkin, bacon & sauerkraut brunch muffin. Makes 12 regular muffins
Sooo the shopping list
Pumpkin, cooked and mashed
Edible Alchemy Classic Sauerkraut
Muffins are easy and always have the same rules
Dry into wet
Don’t over mix
Small lumps ok
Preheat oven to 200oC
Spray your muffin trays liberally with oil
Get together the wet ingredients in a large bowl
1 large Eggs
65ml Vegetable oil
130g Pumpkin, cooked, mashed
Add to the wet ingredients
125g Bacon, chopped, cooked off
60g Pecans, chopped, toasted
Now in a seperate bowl combine
200g Plain flour
1 tsp Cinnamon, ground
1 tsp Smoked paprika
½ Nutmeg, ground
Add the dry ingredients to the wet.
IT IS VERY IMPORTANT THAT YOU DONT OVER MIX IT
IF YOU OVER MIX, YOUR MUFFINS WILL BE CHEWY
OVER MIX BAD!
Two thirds fill your muffin trays and place in the oven for 8 minutes
Meanwhile mix some raw sugar salt and thyme together, think cinnamon sugar
You need around a ⅓ cup
At the 8 minute mark rotate your tray and sprinkle the muffins with the thyme sugar
Bake for an additional 8min
The baking time is not law, thats what works in my oven but might not be the same for you
Make sure you check them with a skewer before you take them out of the oven.
Allow to cool in muffin tray for 5 min then remove and cool on rack
These are a sweet salty moorish experience that will satisfy that midday snack attack.
Let us know what you think if you give this recipe a try!