Pumpkin and ginger muffins - recipe

Ingredients

Recipe , Pumpkin , Muffins 2 , Ginger , Low calorie

1

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

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

⇐ Pumpkin muffins

Pecan muffins ⇒