Method
Step 1:
Preheat the oven to 180°C (Fan 160°C, Gas Mark 4). Place 12 muffin cases in a muffin tray.
Step 2:
Place the pumpkin in a food processor and whiz until quite finely chopped. Add all the remaining ingredients except the milk, and whiz until smooth. Add the milk gradually until you get a soft dropping consistency. Alternatively you could grate the pumpkin and beat in the remaining ingredients.
Step 3:
Divide between the muffin cases and bake for about twenty minutes until firm to the touch.
Ingredients
MetricImperial
- 250g Pumpkin (peeled & chopped)
- 125g Half spoon granulated sugar
- 3 Large free range egg(s)
- 175g Margarine
- 350g Self-raising white flour
- 1 tbsp Ground ginger
- 2 tbsp Milk (whole)
Utensils
- 12 muffin cases
- 12 hole muffin tin
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Ingredients
MetricImperial
- 250g Pumpkin (peeled & chopped)
- 125g Half spoon granulated sugar
- 3 Large free range egg(s)
- 175g Margarine
- 350g Self-raising white flour
- 1 tbsp Ground ginger
- 2 tbsp Milk (whole)
Utensils
- 12 muffin cases
- 12 hole muffin tin