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Ingredients
Batter
140g butter
3 cups plain wholemeal flour
6 tsp aluminium-free baking powder
1 tsp ground rock salt
½ tsp ground nutmeg
¼ tsp ground allspice
1/3 cup buttermilk (you can make your own by adding lemon juice to milk and leaving at room temperature for about 10 minutes – ratio 1 cup milk:1 tbsp lemon juice)
1¼ cups pureed pumpkin (jap or butternut pumpkin boiled until soft, then pureed – excess can be frozen until you make your next batch)
1 cup raw organic honey
2 large eggs
Topping
Large pinch maple sugar or xylitol
Large pinch cinnamon
1 tsp melted butter
Method
Mix all wet ingredients and dry ingredients in separate mixing bowls
Add wet to dry gradually and mix until just combined (don’t over beat the batter)
Use silicon muffin trays (or line a regular muffin tray with patty pans)
Spoon into muffin trays about ¾ full, cover with foil and freeze (unless cooking straight away for orders)
Baking
Preheat fan-forced oven to 180 degrees
Place ordered amount in their muffin trays into the oven. If you have empty spots in your tray pour a small amount of water into them.
Cook for around 30 minutes (check at 20 minutes)
Make up sugar coating by simply mixing together topping ingredients
Brush on sugar coating while muffin is still hot
Our Nutritionist says
"Use raw organic honey as it has superior nutritional benefits over regular heat-treated honey which is usually highly processed. Pumpkins are an excellent source of vitamin A (in the form of beta-carotene, which has anti-oxidant and anti-inflammatory properties), and a rich source of vitamin C, potassium, and dietary fibre."
For more great recipes visit Nutrikids.
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