Pumpkin & date muffins with almonds

    55 minutes

    Sweet and meaty, these sturdy members of the squash family boast high levels of beta-carotene. The content is higher if the pumpkin has been stored for several months.

    2 people made this

    Serves: 12 

    • 1 1/2 cups plain flour
    • 1/3 cup firmly packed light brown sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • Salt
    • 1/2 cup chopped dates
    • 1/4 cup chopped almonds
    • 1 cup cooked puréed pumpkin
    • 2 eggs, lightly beaten
    • 1/2 cup buttermilk
    • 1/2 cup reduced-fat sour cream

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180°C. Line a 12-hole tray of 6 cm muffin cups with paper liners. Stir together the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt in a large bowl. Stir in the dates and almonds.
    2. Combine the pumpkin, eggs, buttermilk and sour cream in a medium bowl. Make a well in the centre of the dry ingredients and pour in the pumpkin mixture. Stir just until combined. Spoon into the prepared muffin cups and bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean.

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