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| Pumpkin and ginger muffins |
INGREDIENTS
300g(10 1/2 oz) plain flour
75g (3oz) light brown sugar
1 tbsp baking powder
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp ground ginger
Pinch salt
1 egg lightly beaten
115g (4oz) pureed pumpkin (fresh or tinned)
75ml (3 fl oz) milk
40ml (1 1/2 fl oz) sunflower oil
3 tbsp chopped crystalised ginger
4 tbsp pumpkin seeds
METHOD
Preheat oven to 175 c ,350 F, gas 4.
Grease or line a 12 cup muffin tin.
Mix all the dry ingredients together in a medium size bowl.
Beat the egg, pumpkin, milk and oil together in a large bowl.
Add the flour mixture to the pumpkin mixture and mix till combined. Fold in the crystalised ginger, but do not overmix. Spoon the batter into the prepared tin.
Sprinkle each muffin with a few pumpkin seeds. Bake for 20 minutes.
Remove from the oven and cool in the tin for 5 minutes before putting the muffins on a cooling rak.
Store in an airtight container for up to 2 days or freeze for up to 3 months.
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