Butternut Muffins with Pumpkin Seeds
Traditionally, muffins were always seen as a wholesome healthy option. Try this delicious variation with real butter! The muffins can be mixed the day before and baked on the day if it is more convenient.
- Makes 24 Muffins
- Recipe Category: Baking, Junior chef, Muffins cupcakes brownies and scones, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Ina’s Tip
Replace pumpkin seeds with sunflower seeds. We have used both in the picture.
Method:
Adjust oven rack to middle position and preheat oven to 180 °C.
Remove the raisin-bag from the foil packet and pour boiling water over all the raisins and half of the pumpkin seeds to plump them up. Drain and set aside.
Butter two muffin pans. Beat eggs and oil for 1 minute on high speed until well blended. Add yoghurt and milk and beat for 1 minute on high speed. Add contents of pack, drained raisins, pumpkin seeds and grated butternut. Stir by hand with a spatula ± 40 times until unifor mly blended. (Do not beat.) Spoon one heaped tablespoon of mixture into muffin hollows. Fill the hollows only about 2⁄3 full, sprinkle over reserved pumpkin seeds, and gently push them lightly into the mixture. Bake for about 30 - 35 minutes until nicely risen and browned.
Butternut Muffins with Pumpkin Seeds
Traditionally, muffins were always seen as a wholesome healthy option. Try this delicious variation with real butter! The muffins can be mixed the day before and baked on the day if it is more convenient.
- Makes 24 Muffins
- Recipe Category: Baking, junior chef, muffins cupcakes brownies and scones, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Adjust oven rack to middle position and preheat oven to 180 °C.
Remove the raisin-bag from the foil packet and pour boiling water over all the raisins and half of the pumpkin seeds to plump them up. Drain and set aside.
Butter two muffin pans. Beat eggs and oil for 1 minute on high speed until well blended. Add yoghurt and milk and beat for 1 minute on high speed. Add contents of pack, drained raisins, pumpkin seeds and grated butternut. Stir by hand with a spatula ± 40 times until unifor mly blended. (Do not beat.) Spoon one heaped tablespoon of mixture into muffin hollows. Fill the hollows only about 2⁄3 full, sprinkle over reserved pumpkin seeds, and gently push them lightly into the mixture. Bake for about 30 - 35 minutes until nicely risen and browned.