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Madeleines shellfish and potatoes and pumpkin, soft cheese, pumpkin seeds and walnuts

These madeleines are improvise: I had a pumpkin that lie in the fridge. I went through the book of Lucia Pantaleoni

and I found a couple of recipes that led to my recipe. I added a little kefir because I wanted to do it a little reading (since there's cheese and pumpkin). You can make the usual recipe: 3 eggs.

Madeleines pumpkin, soft cheese, pumpkin seeds and walnuts (about 24 mini madeleines not)

- pumpkin (mashed) 4 tablespoons

-

2 eggs - 3 tablespoons of kefir (or 1 egg as I said before)

- Stracchino

120 gr - 100 gr of flour

00 - 50 grams of rice flour

- 1 teaspoon of baking pies

- 4 tablespoons of olive 'oil (or 2 tablespoons pumpkin seed oil that shop is located in the BIO + 2 tablespoons of olive oil)

- 35 grams of pumpkin seeds

- 35 grams of walnuts

- a pinch of salt

1. Sift flour and baking powder together.

2. Beat the egg with soft cheese and kefir. Add flour sifted with baking powder, pumpkin puree, olive oil, walnuts, pumpkin seeds and a pinch of salt. Mix everything well until mixture is smooth.

3. Let the mixture rest in refrigerator for an hour.

4. Preheat the oven to 270 degrees. Fill the molds, add on some pumpkin seeds and bake the madeleines for 4 minutes. Then lower the temperature to 210 ° and continue cooking for about 4-6 minutes.

5. Baked madeleines and let them cool for a while. They are good both warm and cold.