Ingredients
- 150 g pumpkin purée (homemade or canned)
- 2 tbs dried cranberries
- 50 g sugar
- 30 ml sunflower oil
- 1 egg
- 100 g flour
- 1 ts baking powder
- 1 ts cinnamon
- 200 g rolled fondant
- 12 edible candy eyes for decorating cakes
Preparation
1. Mix the pumpkin purée, cranberries, sugar, sunflower oil, and egg together until well combined.
2. In a separate bowl, mix the flour, baking powder, and cinnamon. Add to the wet ingredients and stir until a batter forms.
3. Pour the batter into six prepared muffin cups (about 50 ml each) and place them in the Softiera insert.
4. Pour water (approx. 150 ml) into the pot and place Softiera insert inside. Place EasyQuick with sealing ring 24 cm on pot.
5. Heat the pot on highest level up to the steam window, switch to a low level, and cook for approx. 15 minutes in the steam area.
6. Remove the EasyQuick after the cooking time is over, take out the Softiera insert, and let the muffins cool.
7. Cut the fondant into thin strips and wrap them around the muffins. Decorate with the candy eyes.
This recipe has been tested and approved by AMC.
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