Pumpkin, cinnamon and date muffins
Terrific for lunches or a morning tea treat, this is a great way to eat more vegies!
White self-raising flour
Wholemeal self-raising flour
½ cup(s), (125ml)
¼ cup(s), (60ml)
1½ cup(s), (mashed)
- Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
- 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.
- 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.
TIP: Store muffins in an airtight container for up to 2 days. Alternatively, place in plastic bags and label, date and freeze for up to 2 months.You will need approximately 400g peeled pumpkin to make 1½ cups (375g) mashed pumpkin.