Recipes
Styrian pumpkin seed muffins
Preparation
- Heat the oven to 180 °C. Melt the butter with the chocolate (broken into pieces) over a water bath. Then add the mixture to a bowl and stir with all of the sugar. Gradually add the eggs and flavourings. Then mix in the flour, cocoa and chopped Steirerkraft pumpkin seeds. Fold in the mixture.
- Fill the muffin tins with the dough and bake at 180°C until brown for around 30 minutes.
Serving suggestion
Muffins make delightful mini-cakes. Leave the muffins in the paper cakes when serving. A touch of icing sugar makes them even more appetising.
This is my tip
Paper muffin cases can be purchased from retailers. Silicone moulds are also very practical and re-usable.
Michaela Bloder, Steirerkraft Kernothek
Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com