Pumpkin and Poppyseed Muffins

Photo: Oscar's Mum

Ingredients

1 cup plain flour

1 cup wholemeal plain flour

1 tablespoon baking powder

2 tablespoons poppy seeds

cup soft brown sugar

60 grams unsalted butter, melted

1 cup cooked butternut/squash pumpkin, cooled and mashed (approx. 400 g uncooked)

1 egg, lightly beaten

1 cup milk

Preparation

Preheat oven to 210 C. Prepare 2 6-hole small muffin trays.

Sift the flours and baking powder, adding the husks back in. Stir in the poppyseeds and sugar and mix well. Make a well in the centre.

Combine the butter, milk, egg and pumpkin. Add to the flour mixture and mix quickly until all ingredients are just moistened. Don't over mix, it should look lumpy.

Spoon batter evenly into the muffin holes and bake for 20 minutes. Remove from oven and allow to cool for 5 minutes, then turn onto a wire rack to cool.

Comments

Permalink Dr. Len Schwartz
November 30, 2011

great recipe!
To Your Success,

Dr. Len Schwartz
Pres/CEO of Pro2Pro Network
http://www.Pro2ProNetwork.com

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About

A few weeks ago Oscar spent the weekend with his Nana and Pa. He helped Pa in the garden, picking pumpkins and putting them in the trailer of his bike, which he then rode around the neighbourhood. He also insisted that he take a pumpkin home. Luckily it was a butternut pumpkin which is moderate salicylates and is on our list of allowable foods. Oscar hasn't been interested in trying it, so I flicked through one of my recipe books (Family crcle Step -by-Step Scones Muffins and Tea Time Treats) looking for a pumpkin scone recipe, and found a pumpkin and poppy seed muffin one instead. These are a sweet muffin, but not too sweet, and Oscar asked for a second one. (Don't tell him he's eating vegetables!). See more at http://recipesforfoodintolerances.blogspot.com/2011/05/todays-baking-project.html