Pumpkin, cinnamon and date muffins
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Terrific for lunches or a morning tea treat, this is a great way to eat more vegies!
Ingredients
White self-raising flour
1 cup(s)
Wholemeal self-raising flour
1 cup(s)
Ground cinnamon
1½ tsp
Brown sugar
⅓ cup(s)
Skim milk
½ cup(s), (125ml)
Vegetable oil
¼ cup(s), (60ml)
Egg(s)
1 medium
Pumpkin
1½ cup(s), (mashed)
Dried dates
½ cup(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
2
Sift both flours and cinnamon in a large mixing bowl and stir in sugar. Place milk, oil and egg in a small bowl and whisk until combined. Add milk mixture to dry ingredients and stir until just combined (do not over mix). Gently fold in the mashed pumpkin and dates.
3
Spoon mixture into paper cases. Bake for 18–20 minutes or until cooked when tested with a skewer. Stand muffins in tin for 5 minutes before turning out onto a wire rack to cool. Serve.
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