Pumpkin and ginger muffins - recipe

Pumpkin and ginger muffins

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  1. 1

    Pre heat the oven to 180°c (fan 160°c, gas mark 4). Place 12 muffin cases in a muffin tray.

  2. 2

    Place the pumpkin in a food processor and whiz until quite finely chopped. Add all the remaining ingredients except the milk, and whiz until smooth. Add the milk gradually until you get a soft dropping consistency. Alternatively you could grate the pumpkin and beat in the remaining ingredients.

    For this step you'll need:

    • 250g Pumpkin peeled, chopped
    • 125g Half Spoon granulated sugar
    • 3 Egg(s) (free range)
    • 175g Margarine
    • 350g Self-raising white flour
    • 1 tbsp Ginger (ground)
    • 2 tbsp Milk
  3. 3

    Divide between the muffin cases and bake for about twenty minutes until firm to the touch.

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