250 peeled and diced butternut pumkin
1 3/4 cup wholemeal plain flour
2 teaspoons baking powder
1/2 cup raw caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup low fat milk
1 egg beaten
1 tablespoon olive oil
Preheat the oven 200 C
Grease muffin pan
Steam the pumpkin until tender. Cool slightly and mash
In a large bowl mix flour, baking powder, sugar, salt and spices
In another bowl mix milk, egg, oil and pumpkin
Fold the pumpkin mix into flour mixture until moistened
Spoon batter into muffin pan
I add to this recipe 2 tablespoons of pepitas, 1 tablespoon sunflower kernels, 1 tablespoon oat bran and 1/2 cup of dried cranberries.
These muffins are beautifully moist and the spices make them very very enjoyable - a no guilt treat!
