Muffins are always a winner, for teatime, lunchboxes or after-school snacks. Try incorporating pumpkin and spices, for a natural form of sweetness, flavour and goodness.
Recipe Ingredients
200g Veg for Two, butternut (1 pouch)
50ml canola oil
125ml brown sugar
2 large eggs, lightly beaten
75ml milk
250ml cake flour
20ml baking powder
90g instant butterscotch pudding mix (1 box)
Pinch salt
7ml ground cinnamon
2ml ground ginger
2ml mixed spice
Recipe Method
– Pre-heat oven to 180º C. Position muffin paper cases in a muffin pan.
– Microwave the butternut as per on-pack instructions. Tip the cooked butternut into a mixing bowl and mash well. – – Stir in the oil, sugar, eggs and milk.
– Add the remaining ingredients, mixing gently to a smooth batter.
– Divide evenly between the greased muffin pans and bake for 20 minutes.
Hints & Tips
These can be frozen, thawed and warmed as required.
Mashed pumpkin can be substituted for the butternut.
source – cooking365coza
