Pumpkin muffin

Pumpkin is one of the protagonists of autumn and these cheesy and stringy muffins are a simple and tasty alternative to eat this seasonal fruit. The word muffin comes from the French ‘moufflet’ meaning ‘soft baked food’ and, in fact, this recipe is made entirely with S series deck oven.
Used first to bake the pumpkin and also the muffins perfectly, in this preparation S series becomes a real assistant. By setting the 3-step programme created by our corporate chefs, the oven will bake on its own, self-adjusting and optimising production. The use of Delta power technology will also perfectly balance the front and back, without ever turning the tray.
The programme remains saved in the oven for your staff to use.
Perfect baking every time, with zero margin for error!
Let’s see all the steps:

Savoury pumpkin muffin

INGREDIENTS for ca. 8 muffins (75/80 g)

250 g cleaned pumpkin
270 g 00 flour
70 g parmesan cheese
80 ml sunflower oil
50 ml milk
2 whole eggs
1 sachet yeast
200 g diced scamorza cheese
Pumpkin seeds to taste
Paper cases

S series Multibake heat – 3 steps baking program

How to make pumpkin muffins

METHOD

Dice the pumpkin, place on a tray with parchment paper and cook with S series at 200 °C, 40% top and 40% deck for ca. 25 minutes.
Once cooked, make a pumpkin cream using the mixer, leaving the oven set as above.
Add the oil and eggs to the pumpkin cream and mix well.
Add the previously sifted flour, the cheese, salt and yeast then blend.
Add the milk to the mixture to soften it.
With the help of a piping bag or a spoon, fill half of the paper cases, then use 2 – 3 scamorza cheese cubes and fill the muffin case.
Now create “Muffin” program in 3 steps:
Step 1: 1 minute – 200 °C, 40% top – 15% deck
Step 2: 17 minutes – 190 °C, 20% top – 20% deck
Step 3: 4 minutes – 185 °C, 10% top – 15% deck with open steam valveDelta power: 12% top – 5 % deck