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.
200g Veg for Two, butternut (1 pouch)
50ml canola oil
125ml brown sugar
2 large eggs, lightly beaten
250ml cake flour
20ml baking powder
90g instant butterscotch pudding mix (1 box)
7ml ground cinnamon
2ml ground ginger
2ml mixed spice
– 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