Roasted Pumpkin and Ginger Muffin

by Peter Sidwell
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1 people recommend this recipe.

Ingredients:

Ingredients makes 6-8 muffins

  • 225g plain flour
  • 2 tsp baking powder
  • A good pinch of sea salt
  • 100g golden castor sugar
  • 1 tsp of ginger
  • 1 medium egg
  • 125g plain yoghurt
  • 125ml whole milk
  • 75g unsalted butter, melted and slightly cooled
  • 75g chopped pumpkin cooked
  • 30g candied ginger chopped

Instructions:

  1. Put the flour, baking powder, salt and sugar in a large bowl and blend together with your hand add the chopped ginger and ground straight into the bowl over the flour.
  2. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients followed by the cooked pumpkin and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
  3. Spoon a some mixture into each muffin case, fill them well if you want the muffins to rise up.
  4. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown.


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