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Age:  1 year +

Let’s start with a confession – I love muffins. I like that they are easy and quick to prepare and can be of any flavor. I had several quinces left behind, and I decided to see what will happen if I make quince muffins. The answer is surprisingly very delicious. Their taste is slightly unusual, and one can think that you have to try just another muffin to find out if they are likeble or perfect. Until half a dozen of quince muffins disappears. I should note that my little daughter also managed to try them and she approved them very much.

Keep in mind that this type of muffins requires a little more preparation.  You have to cook the quinces in advance in order to get the small cakes perfect. The aroma of ginger and nutmeg, which goes so well with them, makes them suitable for the Christmas holidays. And also, I haven’t used sugar but dates in this recipe, but if you wish you could replace the dates with coconut or brown sugar. And now, let’s check the quince muffins recipe.

Quince muffins

Quince muffins

What you`ll need:

200 g flour

2 eggs

50 g butter, melted

10 dates with 50 g hot water

100 g sour cream

2 tsp. baking powder

vanilla powder

½ tsp. nutmeg

pinch of salt

For the filling

500 g quinces

2 tablespoons lemon juice

½ cup copper

½ tsp. fresh ginger, grated

2 cups water

How to cook it:

Preheat the oven to 200° and prepare your muffin cups – I used silicone muffin cups.

First make the quince mixture. Wash, peel and cut the quinces into cubes, put them in a saucepan and pour in the water. Add the lemon juice, honey and ginger and cook for about 20 minutes on moderate fire. Drain.

Blend the dates with the quince, and keep the water from the dates for later. Mix the blended dates and quinces with the sour cream and leave aside.

In a bowl, whisk the eggs. Little by little, add the water from the dates and the melted butter (Add vanilla and nutmeg and stir.

In another bowl, sift the flour with baking powder and salt.

Add half of the flour to the egg mixture and stir with a spatula. Then mix with the sour cream with quince and dates. Add the remaining flour and stir again.

Transfer the batter in the muffin cups (fill up to ¾ of the cups) and bake for about 20 minutes. Enjoy!

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