Pumpkin Muffins

Malta Independent - - CROSSWORD & FUN -


250g peeled, chopped pumpkin or but­ter­nut squash

150g golden caster sugar

3 eggs

175g but­ter, soft­ened

350g self rais­ing flour

1/2 tsp bi­car­bon­ate of soda

4 tbsp milk

50g pumpkin seeds


1.Heat the oven to 190c, 170c fan, gas 5.

2. Place the pumpkin or squash into a food pro­ces­sor and blend un­til finely chopped. Add the re­main­ing in­gre­di­ents ex­cept pumpkin seeds and blend un­til smooth but do not over mix. Stir in most of the pumpkin seeds re­serv­ing a few to sprin­kle over the top.

3. Di­vide the mix­ture be­tween the cases fill­ing at least three quar­ters full. Sprin­kle with pumpkin seeds and bake for 20-25 mins un­til golden brown, and just firm to the touch. Al­low to cool. Th­ese will keep in a cake tin for 2-3 days.

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