无麸香酥南瓜马芬 Gluten-free Streusel Pumpkin Muffin

也许会有同道中人和我一样，因为某些时候，买了某些需要用而不会常用到的材料后，用了几次，可能就会遗忘它。而每次清理冰箱或者厨房橱柜时，才愕然发现“它”的踪迹！然后，当然是找食谱尽量在有效期内解决“它”。

我“冬眠”的椰子粉就是这样被“唤醒”的！

刚好这个食谱所需要的材料我都有，姑且不去想像好吃否，不尝试又怎么知道“它”的滋味呢！就这样大胆地用了一半份量的食谱做了5粒的马芬。

老实说，烘烤时椰子油还是椰子粉的味道弥漫着，挺香的。咀嚼时的口感是椰子粉的香气。我觉得吃起来还不错，特别喜欢微热时吃，和我的卡布奇诺“做伴”，是美好的！

 

 

 

食谱取自Poet in The Pantry

香酥材料：

2汤匙椰子油
2汤匙枫糖浆
1/4茶匙肉桂粉
1/4茶匙盐
1/2杯杏仁粉
3/4杯核桃 （切碎）

Ingredient for Streusel:

2 Tablespoons coconut oil
2 Tablespoons pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup almond flour, lightly packed
¾ cup chopped walnuts

马芬材料：

1杯南瓜泥
4粒鸡蛋（大）
1/3杯枫糖浆
1/2杯椰子油
1杯杏仁粉
1/3杯椰子粉
1 1/2茶匙肉桂粉 （没没放）
1/2盐姜粉 （我没放）
1/2茶匙盐
1/2茶匙苏打粉

Ingredient for Muffin:

1 cup pumpkin puree
4 large eggs
⅓ cup pure maple syrup
½ cup coconut oil
1 cup almond flour, lightly packed
⅓ cup coconut flour, lightly packed
1½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon baking soda

做法 Method:

1) 预热烤箱160度，把纸杯放在马芬模备用。（我用180度）
Preheat oven to 325 degrees Fahrenheit.(160 degree) Line a 12-cup muffin tin with paper liners and set aside. (I set to 180 degree)

2) 混合所有制作香酥的材料。备用。
In a medium bowl, combine the streusel ingredients, tossing with a fork until you get pea-sized crumbs. Set aside.

3）在搅拌碗里，搅打南瓜泥、鸡蛋和枫糖浆。搅打均匀后，慢慢加入椰子油，继续搅打均匀。
In a large mixing bowl, whisk together the pumpkin, eggs, and maple syrup. Once well combined, whisk in the coconut oil, pouring in a slow steady stream the whole while.

4）加入干性材料，搅拌至混合均匀。
Add the dry ingredients and whisk until incorporated.

5）用汤匙，把面糊放入纸杯里约八分满。
Using a large cookie scoop, portion out the batter, filling each muffin cup about ¾ of the way.

6）撒上先前准备好的香酥。
Sprinkle streusel topping over each cup, dividing evenly.

7）烤约20-30分钟至熟。
Bake for 20-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.