Butternut muffins
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Ingredients
Wholemeal self-raising flour
2 cup(s), (320g)
Ground cinnamon
1 tsp
Butternut pumpkin, cooked without added fat
1 cup(s), (215g), mashed
Egg(s)
2 medium
Buttermilk
⅔ cup(s), (160ml)
Maple syrup
½ cup(s), (125ml)
Vanilla bean extract, alcohol free
1 tsp
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 12-hole (⅓-cup/80ml capacity) muffin tin with oil.
2
Sift flour and cinnamon into a large bowl. Return any husks to bowl. Whisk pumpkin, eggs, buttermilk, syrup and vanilla in a medium bowl until combined. Add pumpkin mixture to flour mixture and stir until just combined.
3
Spoon mixture among prepared holes. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Set muffins aside in tin for 5 minutes before transferring to a wire rack to cool.
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