Ingredients
Serves: 12250g peeled, seeded and diced butternut pumpkin
220g (1¾ cups) plain flour
2 teaspoons baking powder
125g (½ cup) caster sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
200ml (¾ cup) low fat milk
1 egg, beaten
1 tablespoon olive oil
Preparation
Prep:15 mins | Cook:20 mins | Extra time:20 mins1. Preheat oven to 200 C. Lightly grease a 12 cup muffin pan or line with paper muffin cases.
2. In a medium saucepan with enough water to cover, boil pumpkin for 10 minutes, or until tender. Remove from heat, drain, and purée in a food processor.
3. In a large bowl, whisk together flour, baking powder, sugar, salt and spices.
4. In a medium bowl, thoroughly mix together the milk, egg and oil. Stir in pumpkin. Fold the pumpkin mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 3/4 full.
6. Bake in the preheated oven for 20 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.