| Pumpkin muffin |
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Ingredients
500ml cake flour (280g)
500ml digestive bran (60g)
10ml baking powder
5 ml salt
7ml mixed spice
125ml roughly chopped mixed nuts (50g)
125 ml sugar (100g)
120 ml Clover Springbok Unsalted Butter, melted
2 eggs
100 ml Clover Danone Buttermilk
6 ml bicarbonate of soda
600ml roasted butternut or yellow pumpkin, mashed
To serve:
Clover Butro spread
Clover Tussers, grated |
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| Preparation method |
- Preheat oven to 200°C.
- Sift the flour, baking powder, salt and mixed spice together. Add the bran and nuts and mix through.
- Beat the sugar, butter and eggs together until light and fluffy.
- Dissolve the bicarbonate of soda in the buttermilk and mix into the butternut.
- Add with the egg mixture to the dry ingredients, and gently mix through until dry ingredients are evenly moistened. Do not over mix, mixture can still be lumpy.
- Spoon into the hollows of a greased muffin pan and bake for 30- 35 minutes or until muffins spring back when lightly pressed with the finger.
- Allow to cool slightly before turning out on a wire rack. Serve warm with butter and cheese.
Makes 14 - 18 muffins.
Tip:
- Cook pumpkin the night before to safe time.
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