Thursday, July 12, 2012

Allergy free pumpkin and blood orange muffins recipe

Very soft and fluffy on the inside despite their looks. I have learnt though, that muffin patties are in order for these as the mixture sticks to a greased muffin pan like no other muffin mixture I've ever cooked. Still, a few scrapes on their sides didn't hurt the tangy goodness of these at all.

  • ½ butternut pumpkin, mashed, or ¼ larger pumpkin, mashed
  • 2½ cups Orgran self-raising flour
  • ½ cup caster sugar
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • Zest of 1 blood orange
  • ½ cup blood orange juice (roughly 1 large orange)
  • ¼ cup goat’s milk
  • 1 tsp Orgran No Egg whisked with 30mls water until thick
  • 1 tbsp olive oil

  • Fill a muffin pan with patties.
  • In a medium saucepan with enough water to cover, boil the butternut pumpkin until tender.
  • Remove the pumpkin from the heat, drain, and purée in a food processor.
  • Preheat oven to 200°C.
  • In a large bowl, whisk together the flour, sugar, salt, cinnamon, ginger, allspice and orange zest.
  • In a medium bowl, thoroughly mix together the blood orange juice, goat’s milk, No Egg mixture and oil.
  • Whisk together the pumpkin and the goat’s milk mixture.
  • Then fold the pumpkin mixture into the flour mixture until just moistened.
  • Spoon the batter into the prepared muffin pan, filling the muffin patties about ¾ of the way full.
  • Bake in the preheated oven for 30 minutes or until a skewer inserted in the centre of a muffin comes out clean.
  • After 5 minutes remove the muffins from the muffin pan and cool on a wire rack.

  • Heat to eat: 1 minute in the microwave.

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