Cooking in translation
I have just put a batch of pumpkin apple streusel muffins in the oven, but I'm not sure if they'll turn out right as I had to (a) translate US ingredients, & (b) substitute. So, I have a query about canned pumpkin. The recipe called for 1 cup of canned pumpkin. I substituted with 1 cup cooked mashed sweet potato (kumera). The resulting batter - 2 cups flour, 1/2 cup sugar, 2 eggs, 1/2 cup oil seemed way too stiff & dry, so I added just over 1/2 cup water. Even with the chopped juicy apple added, it seemed pretty stiff. Is canned pumpkin fairly liquid?
Pumpkin spice - I'm guessing it contains cinnamon, nutmeg & allspice. Did I miss a flavour?
I'll post a pic of the muffins if they (more or less) work.
Later...
They taste pretty darn good actually! Took forever to make from scratch, but a worthwhile recipe to make again.
Pumpkin spice - I'm guessing it contains cinnamon, nutmeg & allspice. Did I miss a flavour?
I'll post a pic of the muffins if they (more or less) work.
Later...
They taste pretty darn good actually! Took forever to make from scratch, but a worthwhile recipe to make again.