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  • 12servings
  • 35minutes
  • 263calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, H
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 80g raisins

  2. 180g wholemeal flour

  3. 70g dark brown soft sugar

  4. 1 teaspoon pumpkin pie spice

  5. 3/4 teaspoon baking powder

  6. 1/2 teaspoon bicarbonate of soda

  7. 1/2 teaspoon salt

  8. 2 eggs

  9. 185g pumpkin puree

  10. 120ml vegetable oil

  11. 175g honey

  12. 50g chopped walnuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Grease a 12 hole muffin tin or line with cases. Place the raisins in a cup and add enough hot water to cover. Let stand for a few minutes to plump.

  2. In a large bowl, stir together the wholemeal flour, dark brown soft sugar, pumpkin pie spice, baking powder, bicarbonate of soda and salt. Make a well in the centre and put in eggs, pumpkin puree, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins and stir in along with the walnuts. Spoon into muffin holes so they are about 2/3 full.

  3. Bake for 18 minutes in the preheated oven or until the tops spring back when lightly touched. Cool in the tin before removing from holes.

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