Pumpkin muffins
These savoury-sweet muffins are lovely for a light lunch with a salad, or spread with a little butter and served warm.
Instructions
Preheat the oven to 200°C.
Grate the pumpkin and put it in a large mixing bowl. Add the flour, baking soda, cinnamon and sugar and stir to combine. Add the olive spread and eggs and mix with a beater or a wooden spoon until you have a smooth mixture (don’t over-mix).
Spoon the mixture into a muffin pan that’s been sprayed with a little oil, or use paper muffin cases.
Bake the muffins for about 15 minutes, until the tops are golden and the muffins are cooked through.
If you like, in the last 5 minutes of cooking sprinkle the tops of the muffins with a little brown sugar, which will melt on the top.
Cool on a wire rack.
- Recipe by:
- Niki Bezzant
- Styling:
- Sally Travis
- Photography:
- Bruce Benson
First published August 2005
Recipe Information
Portions: makes 8
Time to make: 40 minutes
Total cost of all ingredients: $2.60 / $0.33 per serve
- Low fat
- Vegetarian
Ingredients
- 500g pumpkin (about 1/3 crown pumpkin)
- 3/4 cup self-raising flour
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 4 tablespoons lite olive spread
- 2 eggs
- 1/2 teaspoon cinnamon
- brown sugar for dusting
Nutrition Information
| per serve | |
|---|---|
| Energy |
665
kJ
(160 Cals) |
| Protein | 3.3g |
| Fat - saturated |
7.1g
2.0g |
| Carbohydrates - sugars |
20.8g
11.9g |
| Dietary Fibre | 2.2g |
| Sodium | 49.1mg |
| Calcium | 38.1mg |
| Iron | 0.9mg |
| * NS: Not specified | |
HFG Tip
Try adding a few sultanas or walnuts into the mixture.
