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@chems_does_art: المبدأ المقصود هو الشريعة الاسلامية

Chems does art
Chems does art
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Region: DZ
Monday 02 March 2026 12:56:26 GMT
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mhdi1982
mhdi1982 :
☺️☺️☺️
2026-03-02 13:04:50
1
mhdi1982
mhdi1982 :
ربي يثبتنا ان شاء الله
2026-03-02 13:05:27
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Savory Pumpkin Muffins 🎃 Soft, cheesy, and full of cozy fall flavor from brown butter, pumpkin, Parmesan, and herbs. 🌿 Ingredients: 1/2 cup (1 stick; 113 g) unsalted butter 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/2 teaspoon dried sage 1 (15-ounce) can pumpkin puree 1 large egg, room temperature 1/2 cup (120 ml) whole milk 1 Tablespoon granulated sugar 3/4 teaspoon Morton kosher salt 1 teaspoon granulated garlic 1 teaspoon onion powder 1/4 teaspoon ground nutmeg Freshly cracked black pepper 2 cups (240 g) all-purpose flour 1 Tablespoon baking powder 1 cup (3 ounces) freshly grated Parmesan cheese, plus more for topping Optional: flaky sea salt, for topping How to Make: 1️⃣ Brown the butter: Melt the butter over medium heat. Once foamy, stir in the thyme, rosemary, sage, and nutmeg. Cook for 3–5 minutes, swirling occasionally, until golden brown and nutty. Pour into a heatproof bowl and cool slightly. 2️⃣ Make the batter: Preheat the oven to 375°F. Whisk the pumpkin, egg, milk, sugar, salt, garlic, onion powder, and black pepper into the brown butter. Add the flour and baking powder, then gently fold everything together. Fold in the Parmesan just until combined. 3️⃣ Bake: Divide the batter between 12 prepared muffin cups. Top with extra Parmesan and flaky salt, if desired. Bake for 21–24 minutes, or until a toothpick comes out clean. Cool for 5 minutes before transferring to a wire rack. 📌 Save this for the next time you need a cozy fall side for soup or chili. 🍲 #pumpkinmuffins #savorymuffins #fallrecipes #easybaking #biteswithbri
Savory Pumpkin Muffins 🎃 Soft, cheesy, and full of cozy fall flavor from brown butter, pumpkin, Parmesan, and herbs. 🌿 Ingredients: 1/2 cup (1 stick; 113 g) unsalted butter 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/2 teaspoon dried sage 1 (15-ounce) can pumpkin puree 1 large egg, room temperature 1/2 cup (120 ml) whole milk 1 Tablespoon granulated sugar 3/4 teaspoon Morton kosher salt 1 teaspoon granulated garlic 1 teaspoon onion powder 1/4 teaspoon ground nutmeg Freshly cracked black pepper 2 cups (240 g) all-purpose flour 1 Tablespoon baking powder 1 cup (3 ounces) freshly grated Parmesan cheese, plus more for topping Optional: flaky sea salt, for topping How to Make: 1️⃣ Brown the butter: Melt the butter over medium heat. Once foamy, stir in the thyme, rosemary, sage, and nutmeg. Cook for 3–5 minutes, swirling occasionally, until golden brown and nutty. Pour into a heatproof bowl and cool slightly. 2️⃣ Make the batter: Preheat the oven to 375°F. Whisk the pumpkin, egg, milk, sugar, salt, garlic, onion powder, and black pepper into the brown butter. Add the flour and baking powder, then gently fold everything together. Fold in the Parmesan just until combined. 3️⃣ Bake: Divide the batter between 12 prepared muffin cups. Top with extra Parmesan and flaky salt, if desired. Bake for 21–24 minutes, or until a toothpick comes out clean. Cool for 5 minutes before transferring to a wire rack. 📌 Save this for the next time you need a cozy fall side for soup or chili. 🍲 #pumpkinmuffins #savorymuffins #fallrecipes #easybaking #biteswithbri
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محل TAHA EMBALLAGEنقطة بيع جميع أنواع الكرطو الخاصة بالتغليف والشحن، بجودة عالية وأسعارتنافسية، نلتزم بالدقة في التصنيع والسرعة في التوصيل التلبية جميع احتياجاتكم الموقع طريق الصحراء فرفار طولقة بسكرة الهاتف: 0781586326
محل TAHA EMBALLAGEنقطة بيع جميع أنواع الكرطو الخاصة بالتغليف والشحن، بجودة عالية وأسعارتنافسية، نلتزم بالدقة في التصنيع والسرعة في التوصيل التلبية جميع احتياجاتكم الموقع طريق الصحراء فرفار طولقة بسكرة الهاتف: 0781586326

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