Red Kuri Squash muffins
It's been a while since I made muffins, you must have missed it !
These are salty and are perfect on an aperitif platter or as a starter before the meal.
Simple, balanced, healthy because there are lots of good things in it.
You will find squash seeds there (I must admit that for a long time, I systematically put its in the salty dishes I prepared, I love it !).
And that's a good thing because the seeds of squash are rich in proteins, antioxydants, vitamins (A, B1,B2), minerals (such as magnesium, iron, potassium, calcium... ) and dietary fiber. I recently learned that it also help treat urinary tract infections !
The advantage of this seeds is that you can eat it as well plain, grilled, in salads, bread, muesli well you understand me you can eat it as you want and it's great !
Regarding the ingredients necessary for the preparation of this recipe are: an half red kuri squash, wheat flour, chickpea flour, baking soda, soy milk, sunflower oil, herb salt (here is the Herbamare brand), pepper, dried tomatoes cut into small pieces, pine nuts, malted yeast, garlic powder, parsley, herbs Provence and pumpkin seeds.
The utensils are a muffin pan (it always helps a lot when you want to make it), a blender, a kitchen scale, a measuring cup, teaspoons and tablespoons and of course an oven.
400g of red kuri squash (half one)
180g wheat flour
2 tbsp of chickpea flour
200ml of soy milk
70g of sunflower oil
40g of dried tomatoes
3 tsp of pine nuts
1 tbsp of malted yeast
1 tsp of garlic powder
1 tsp of Provence herbs
1 tsp of herb salt
1 pinch of parsley
- Preheat the oven to 180°c (356°F).
- Peel and steam the flesh of the red kuri squash until it is tender (check with a knife by sticking it in, it should be soft and should not be hard at all).
- In a large bowl, mix the wheat flour, chickpea flour, baking soda, salt, three turns of the pepper mill and the garlic powder.
- In a mixing bowl put the oil, the very tender squash flesh, the malted yeast and 100ml of soy milk- mix.
- Incorporate the mixed content in the large salad ( one that contains flours...) and mix with a wooden spoon.
- Add, while mixing, 100ml of soy milk, the parsley, Provence herbs and pine nuts as well as the dried tomatoes previously cut into small pieces.
- Pour your dough into your muffin tins, lightly oiled or greased with a margarine.
- Sprinkle your muffins with squash seeds and bake at 180°c (356°F) for about 25min (monitor the cooking with the tip of a knife, planting it on the side of a muffin, it should come out dry).
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