Molletes De Calabaza Pumpkin Muffins Recipes

PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
• In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
• Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
• Divide batter among prepared muffin cups filling each nearly full.
• Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
• Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

FLAN DE CALABAZA (PUMPKIN)

Steps:

• Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
• Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
• Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
• After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

MOLLETES

Steps:

• Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
• Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
• Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
• Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
• Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

MOLLETES DE CALABAZA (PUMPKIN MUFFINS)

Steps:

• Preheat oven to 425 degrees F.
• Mix pumpkin with milk. Stir well and add the egg.
• Sift dry ingredients and add to pumpkin mixture.
• Stir in raisins and pour into greased muffins tins, filling only halfway.
• Bake 30 minutes or until browned.