Nutty Pumpkin Muffins
Canteen = Everyday
We can’t decide if these are sweet or savoury but they are definitely delicious! They can be served with greek yoghurt or ricotta for breakfast or snacked on throughout the day.
Serves: 12 muffins
3/4 cup self raising flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup pumpkin puree (approximately 1/3 pumpkin cooked and mashed)
1 teaspoon vanilla extract
50g margarine (melted) or olive oil
1/4 cup walnuts (roughly chopped)
1. Preheat oven to 180 degrees and grease a 12 hole muffin tin.
2. Place all ingredients into a bowl and stir until well combined.
3. Spoon mixture into muffin tin and bake for 20-25 minutes.
4. Serve warm or store in an airtight container.
TIP 1: If you have buckwheat flour substitute it for 1/4 cup of the self raising flour.
TIP 2: Add 1/2 cup of savoury granola to the mixture if you have any.