Blossom Steamed Pumpkin Muffin 开花的蒸南瓜满分

Lucius从上个星期四清晨开始就持续发烧。每当药力退了后烧又回来。过去几天他的胃口还好，我并不特别担心，但是星期天开始他的进食量突然少很多，几乎没有什么吃到solid food，奶也喝得很少，每次只喝60ml左右。

我蒸了一些南瓜本来是要用来做煮pasta给他吃，但看他胃口这么差应该吃不下pasta，于是我想用来做点小点心，心想他应该会喜欢。

满分热乎乎出炉时让Lucius尝尝，可惜他只吃了一点就不吃了。这满分带南瓜的清甜和鲜奶的奶香，要是平时他肯定吃不够。

南瓜天然的橙黄色也为这满分加分不少，看着这些颜色鲜艳的满分心情也不知不觉开朗起来。看它们笑得多开心，这个满分还能用来代替发糕，好吃漂亮还营养加分。

【写于9月20日- 昨天一整天到今早Lucius已经没有再发烧，但是可能是吃了太多药他的手脚很冰冷。另外，他还是继续流鼻涕和咳嗽，几乎没有什么进展，看来要带他看多一次医生。】

Blossom Steamed Pumpkin Muffin

Ingredients:
(A)
1 large egg
87g sugar (adjust according to the sweetness of pumpkin)
¼ tsp salt
(B)
100g fresh milk (adjust according to the wetness of pumpkin)
30g vegetable oil
125g pumpkin flesh (steamed and mashed with a fork)
(C)
200g cake flour (plain flour works as well)
1 ½ tsp baking powder

Method:
1) Pre-heat steamer. In a mixing bowl, beat (A) with a hand whisk until sugar dissolved.
2) Add (B) in sequence, mix well.
3) Fold in sifted (C), mix with a rubber spatula till just incorporated.
4) Spoon the batter (batter should be very thick) into lined mould (I use combination of silicone cups and ramekins) until 80-90% full.
5) Steamed on high heat for about 15-20 mins (depending on the size of your mould).
6) Once done, remove muffin from mould and cool on wire rack.

Note:
1) As the moulds I used are quite big, I only managed to make 6 muffins.
2) The muffin is a bit crumbly when it is just out from the steamer. It will become firmer when it has cooled down slightly.
3) Muffin remains soft on the next day without the need of re-steaming.

I am submitting this to Natural Colour Bakes event hosted by Hankerie.