“Autumn is coming my quince” muffins
This has been on our minds all weekend… To enrich ordinary pumpkin muffins with more autumn fruits. And we succeeded !!! They are very soft, smoky and delicious… And the name somehow imposed itself :)
Preparation steps
- Bake the whole piece of pumpkin in the oven until it softens. When baked, remove and allow to cool.
- Wash and clean the apple, pear and quince well (we don't peel, we scald very well :)). Cut into small cubes and place in a bowl in which to cook. Pour water just to soak (a little more than 300ml), add 100g of brown sugar and a little grated lemon zest. Cook for 5-10 minutes (to soften the fruit a little, but not too much).
- Remove the fruit from the hot liquid with a slotted spoon (it doesn't matter if any piece remains), then cook the vanilla pudding in that liquid. Allow to cool with occasional stirring.
- In a bowl, make roasted pumpkin puree (previously cleaned, of course :)) and add brown and white sugar, oil, eggs, sour milk and milk. Mix it all up. Separately sift both types of flour, baking soda, baking powder, and spices. Combine dry and liquid ingredients and mix gently. Add cubes of cooked fruit to the thick dough.
- Pour a spoonful of dough into the muffin baskets, then a spoonful of pudding and then the dough again (to be full 3/4 of the basket). Bake at 180C for 15-20 minutes, ie until nicely browned.
Serving
We got 22 pieces, and a small part of the pudding was the excess, and we especially greased it. As soon as they are baked they are quite brittle, but when they cool they are firmer!
