I had seen a recipe for muffins last year on a website, Simply Recipes, then this year I decided on giving them a go. As my sons birthday was in October and he had just started Montessori school, I thought of making something different to give to his classmates for his birthday, so I changed the original recipe. I added oats, extra candied ginger, spices and milk and removed the eggs and nuts. He helped me make them and everyone at his school enjoyed them a great deal. This means my job is done, giving him homemade food which is good for him and he likes it as a treat.
I usually make muffins with bananas and oats, but after making these I really like them and am glad I tried the recipe (even a year late), it is a good warming muffin. I think you should give them a go, and let me know what you think of them.
Pumpkin & Candied Ginger Muffins
You can reduce the amount of sugar as the pumpkin is naturally sweet and the candied ginger has added sugar. To make a different variation you can add raisins, chopped nuts or chocolate chips.
Preparation time: 45 mins Cooking time: 20 mins Makes: 20 muffins approx.
1 1/2 cups self raising flour
1/2 cup oats
1/2 cup brown sugar
2 tsp baking powder
1 cup pumpkin puree
1/3 cup melted butter
1/2 cup milk
2 tsp ground ginger
1 tsp each of cinnamon & all spice
1/2 cup candied ginger
1) To make the pumpkin puree, peel and chop a small pumpkin. In a heavy bottom pan put the chopped pumpkin and a little water and 1/4 cup of sugar. Let this cook on a medium heat, until the pumpkin is cooked and a some of the water has evaporated. Once done use a blender to puree the mixture and let it cool.
2) Place all the dry ingredients in a large mixing bowl, add the candied ginger and pumpkin puree, start mixing and slowly add the milk. Spoon the mixture into muffin cases.
3) In a pre-heated oven (200’C) place the filled muffin cases and bake for 15 to 20 mins, until golden brown. Best enjoyed when they’re still warm.