Pumpkin muffins

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24 servings Prep: 15 mins, Cooking: 25 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

240.00 g flour — cake
2.00 ml salt
10.00 ml Baking powder
2.00 ml cinnamon — ground
2.00 ml ginger — ground
60.00 ml coconut
60.00 ml sultanas — finely chopped
7.00 ml citrus peel
30.00 ml butter — melted
175.00 ml sugar
2.00 eggs — extra-large
5.00 ml Bicarbonate of soda
125.00 ml milk
500.00 ml pumpkin — cooked, mashed
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray two 12-hollow muffin tins with nonstick spray.
Sift the dry ingredients together and mix in the coconut, sultanas and citrus rind. Beat the butter, sugar and eggs together and add to the dry ingredients, mixing lightly. Dissolve the bicarbonate of soda in the milk and add to the flour mixture. Add the pumpkin and mix until just blended. Fill each muffin tin hollow to the top and bake for 25 minutes or until done. (Because of the pumpkin, a testing skewer will not come out clean when inserted into the muffins after 25 minutes, but the muffins will be done.) Makes 24 muffins.



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