These little guys look very rustic but geez they taste good.
A friend dropped in the other day. Luckily, I had some muffins in the freezer so it was just a matter of zapping them for a few seconds to create an impromptu morning tea. The situation reinforced to me how useful a few muffins the freezer can be. When my friend left, I thought I would grab the opportunity to replenish our supply.
The trick with muffins is to combine the dry ingredients and the wet ingredients with a minimum of mixing. The mixture may look lumpy, but as long as the dry ingredients are incorporated, the mixing is complete.
This recipe comes from a wonderful little booklet entitled Muffin Magic by Diana Linfoot. Diana is from Western Australia. The book was published in 1989 when muffins were all the rage. Everyone seemed to have this booklet at the time – maybe it was just a Perth thing, I am not sure.
There are piles of muffin recipes in the booklet and then there are variations on the theme. This recipe is one of the variations on the basic pumpkin muffin recipe.
- ¼ cup butter (at room temperature)
- ¼ cup sugar
- ¼ cup golden syrup (The recipe actually called for treacle but I had golden syrup in the cupboard so that is what I used.)
- 2 eggs
- 1 cup pumpkin puree (according to a note, the puree is made from 300g of pumpkin cooked in ¼ cup of liquid. I had some pumpkin puree in the freezer, so I used that.)
- ¼ cup milk (This is not in the recipe but I found I needed it and looking at the weird shape of my muffins, I could have added a bit more. See how you go, and use as much milk as you need.)
- 2½ cups self-raising flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp bi carb (baking) soda
- ½ cup chopped walnuts
- Equal parts cinnamon and sugar (about ½ tsp of each) mixed together.
- Preheat your oven to 200°C and prepare your muffin pans.
- Mix together, the butter, sugar and golden syrup.
- Beat in the eggs and then the pumpkin puree.
- In a separate bowl, sift all the dry ingredients (except the walnuts) together.
- Fold the dry ingredients into the wet mixture.
- Stir in the walnuts.
- Spoon the mixture into the prepared pans.
- Sprinkle with the cinnamon sugar.
- Bake in your preheated oven for about 15 minutes.