- Preheat the oven to 170ºC, prepare the muffins tins with the papers.
- Mix all the dry ingredients.
- At medium velocity in a mixer, beat the butter with the two types of sugar, until it is soft, for about 3 minutes.
- Mix the oil with the pure, the eggs and the buttermilk. Add to this mix the butter and at the end add the dry ingredients, but only until it is incorporated.
- Fill the molds to 3/4, put on top sesame seeds and the pumpkin seeds. Bake for 20 minutes, let them cool down and enjoy!
Autumn is here to stay, this year we made an orchard in our garden and planted many many seeds, expecting to grow just a few, because it was the first time we were doing it, but we were incredibly lucky and everything we planted grew. Of course, we had no space for most of the plants, but they survived, we planted a whole lot of butternut and we got 8 of them! We couldn’t believe it. So I been cooking everything butternut for the last couple of weeks and at the moment this has been our favorite preparation. These delicious butternut muffins.
We have so many butternuts and I ve been cooking from rissoto, to soup, to muffins and now I am even doing and entremet (Have no idea how that is going to turn out) I also used the seeds so to use all the pupmkin. I really recommend you to eat them the same day you make them when they are still warm, really soft and fluffy.
The secret no so secret about muffins to make them airy and fluffy and not have a dry muffin, is that when you incorporate the dry ingredients you don’t over mix the dough. We only add it until is incorporated and not over beating. If we mix more the gluten is going to develop and that is not something we want when we are baking muffins or cakes.