Pumpkin and Raisin Muffins

    55 minutes

    The mashed butternut pumpkin in these tasty muffins makes them dense and moist and is the perfect way of getting some hidden veg into your kids diet! You will need approximately 600g butternut pumpkin to make 1 and a 1/4 cups of mashed pumpkin. Store muffins in an airtight container for up to 2 days or in the freezer for 2 months.


    1 person made this

    Ingredients
    Makes: 12 muffins

    • 2 cups (300g) self-raising flour
    • 1 teaspoon ground cinnamon
    • 1/2 cup (110g) brown sugar
    • 1/2 cup (125ml) milk
    • 100g butter, melted
    • 1 egg
    • 1 1/4 cups mashed cooked butternut pumpkin
    • 1/2 cup (80g) chopped raisins

    Directions
    Preparation:15min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Line 12 x 1/3 cup (80ml) capacity muffin holes with paper cases.
    2. Sift the flour and cinnamon into a large mixing bowl; stir in the sugar. Combine the milk, melted butter and egg in a small bowl; whisk until combined. Stir into the dry ingredients until just combined, trying not to over-mix. Gently fold in the mashed pumpkin and raisins.
    3. Spoon mixture into paper cases. Bake for 18 to 20 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning out onto a wire rack to cool completely.

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