It’s okay though, if you live the basic life, it’s pumpkin
season until at least the end of November when everything becomes peppermint
chocolate!
Without further delay, I present to you, my scrummy, soul warming fall
pumpkin muffins!
- 240g light brown sugar
- 480g self-raising wholewheat flour
- 240ml olive oil
- 4 free range eggs
- 100ml water
- 1 can of pumpkin puree
- 1 tbsp. vanilla essence
- 2 tsp. ground nutmeg
- 1 tsp. cinnamon
- 1 pinch of salt
Method:
- In a large mixing bowl, cream together the olive oil and brown sugar until it forms a sort of paste.
- Beat in the eggs, then stir in the canned pumpkin puree, vanilla essence and water.
- To the wet mixture sift in the flour, spices and salt so as to create a thick batter.
- Divide between 20-24 lined muffin tins and bake at 180 Celsius for 25 minutes.
- Leave to cool for around an hour - and try to share with your loved ones.
I said try.
I totally understand if you don't!
Happy fall, and happy munching my loves!
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