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Pumpkin Muffins • 3 Large Eggs • 400g Pumpkin Flesh • 200ml Orange Juice with Bits • 125g Sultanas You will need
SERVES 12 PEOPLE
PREP 15 MINS
COOK 30 MINS
• 300g Plain Flour • 250g Caster Sugar • 1 tsp Salt • 1 tsp Bicarbonate of Soda
• 1 tsp Baking Powder • 1 tsp Ground Cinnamon • 50g Walnut Pieces • 270g jar Apple Sauce
Pre-heat the oven to 180°C/Gas Mark 4. Cut the pumpkin flesh up into pieces and cook in a saucepan with the orange juice for about 10 minutes, until soft. Then purée in a food processor or with a stick blender. In a mixing bowl, add the pumpkin purée, the apple sauce, walnuts and sultanas and mix well. In another bowl, add all the dry ingredients (flour, caster sugar, baking powder, salt, bicarbonate of soda and cinnamon) andmix well. Whisk the eggs together and add to the pumpkin mix. Then add this mix to the dry ingredients, mixing well. Line a 12 hole muffin case with paper cases. Divide the mixture between the cases – you may have enough to make another 6 more, depending on the size of the tray. Bake for 30 minutes, until risen and when a skewer inserted into the centre comes out clean.
Plain Flour 49.5c per kg 99 c 2kg
Sultanas €2.38 per kg €1.19 500g
Caster Sugar 99c per kg 99 c 1kg
Very Large Fresh Irish Eggs 34c per egg
Baking Powder €3.24 per kg 55 c 170g
Ground Cinnamon
59 c 40g €14.75 per kg
€1.99 6 pack
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