Milk pumpkin muffins

Ingredients: 30g cooked pumpkin, 40ml formula milk, 30g low-gluten flour, 1 egg yolk

Method

2. Put all the ingredients into a food processor

3. Beat until it looks like yogurt

4. Turn the non-stick pan to the lowest setting Heat the fire, use a spoon to scoop the batter and drop it from a high place to form a round shape

5. Turn over when the surface is bubbling

Notes

1. The formula is not universal. After all, everyone uses different varieties of pumpkin, so you need to adjust it appropriately. If it is thin, add flour, if it is thick, add milk or water. If you are not sure whether the batter is suitable, you can make a cake first to check.

2. Use a non-stick pan, no need to brush with oil, and keep the heat low throughout. After using it for a while, the pan will be hot and the waffles will burn easily. You can put the pan on a wet towel to cool down.

3. Use a spoon to scoop the batter and drop it from a fixed point from a high place. It will naturally form a round shape and the batter will be poured out in one go.