Spiced Pumpkin Muffins
Serves: 12
Prep time: 20 minutes
Cook time: 20-25 minutes
½ serves per portion
Recipe courtesy of Beverley Milligan, Millaa Millaa Branch
Ingredients:
- ¾ cup self-raising flour
- ¾ cup wholemeal self-raising flour
- ½ teaspoon nutmeg
- ½ teaspoon mixed spice
- ½ cup firmly packed brown sugar
- ½ cup sultanas
- 1 egg
- ½ cup milk, reduced fat
- ¼ cup vegetable oil
- 1 cup pumpkin, mashed and cooled
Method:
- PREHEAT oven to 180˚C. Line a 12-hole muffin pan with muffin cases.
- SIFT flour and spices into a bowl and stir in sugar and sultanas.
- BEAT egg, milk and oil together in a separate bowl.
- ADD pumpkin to egg mixture and combine well with a whisk.
- ADD the dry ingredients to the wet ingredients and combine.
- SPOON mixture into muffin holes.
- BAKE for 20-25 minutes or until a skewer comes out clean.
What's Great About It:
This delicious recipe comes from one of the QCWA State Level Cookery Convenors, Mrs Milligan, who loves baking. These muffins are a great way to use up leftover mashed pumpkin, and contain equal amounts of regular and wholemeal flour for an extra fibre boost. Spiced with nutmeg and cinnamon, they make a perfect winter treat!
