Roast Pumpkin Muffins
This is a great way to use up left-over roast
pumpkin from dinner. This recipe was created for just that reason as my
son always leaves his pumpkin behind. The funny thing is I have seen him
eat these muffins with pleasure! I added a little nutmeg as I have always
liked nutmeg with pumpkin mash.
- 1 3/4 cups SR Flour
- 2 tablespoons caster sugar
- 1 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh chopped basil
- 1 cup roast pumpkin chopped in small cubes
- 1/4 cup pepitas
- 1 egg, lightly beaten
- 3/4 cup milk
- 1/3 cup butter, melted
- Turn the oven on 200°C . Brush only the base of 12 muffin tins
(or 6 Texas ones).
- Sift the flour and baking powder into a bowl and add the sugar.
- Add the roast pumpkin, nutmeg, basil and pepitas and mix well.
- In another bowl combine the egg, milk and butter and mix this well.
- Add the egg mix to the flour mix all at once. Using a fork, stir and
fold the ingredients together only until it is all moist. Do not over
mix, this is the main secret of good muffins!
- Spoon the mixture into muffin tins, filling them about 2/3rds and
bake for approximately 20 -25 minutes for normal size and around 10
mins longer for texas size. They are ready when golden brown and a skewer
comes out clean. (unless it hits pumpkin).
- Place muffins on a wire rack to cool. These are nicest warm.