Is it a cupcake or a muffin? If I add frosting will it become a cupcake, but remain a muffin if un-iced? I’m leaning towards calling these muffins, but either way they are delicious. The recipe comes from Baked: New Frontiers in Baking. The original recipe makes two loaves, however this time I baked the batter in about 30 cupcake liners for 25 minutes. The loaves and muffins freeze well, I usually serve one loaf and freeze the other. In Australia canned pumpkin can be hard to find – I ordered some cans recently from USA Foods and have bought some from Sugar Fix in the past.
Tag Archives: Muffins
Hubby LOVES these! They remind me of a pumpkin and basil frittata I make a lot. Kind of a hybrid frittata-scone. The recipe makes 12.
Pumpkin, Feta and Pine Nut Muffins
Recipe modified from Woman’s Day magazine July 2009
Cut 300g of butternut pumpkin into 1cm cubes, roast until tender, cool.
Sift 2 cups of self-raising flour into a big bowl. Add pumpkin, 150g feta and 1/4 cup chopped basil.
Mix it up.
In a jug whisk 3/4 cup milk with 1/2 cup vegetable oil and 1 egg.
Make a well in dry ingredients then add milk mixture.
Scoop mixture into greased muffin pan. Sprinkle 1/4 cup pine nuts on top. Bake at 180dregrees Celsius for 20-25 minutes.
Pics altered with Poladroid.
Anytime you can pack some extra goodness and fibre into a sweet treat, without affecting the taste too much I say hooray! These are Banana Crumb Muffins without the crumb topping, made with wholemeal plain flour. As always, I added some cinnamon to the batter. The wholemeal flour changed the taste and texture of the muffin only very slightly. I used four small-medium overripe bananas.
This is my old faithful carrot cupcake recipe. There is a lot of butter in it, I think it would still work well with less. Sometimes I top them with buttercream frosting, sometimes cream cheese frosting and other times I leave them plain. Walnuts are optional, I didn’t use them this time. The recipe makes 6 Texas-size cupcakes, 12 small cupcakes or 1 cake in a 20cm long loaf tin. They took almost 30 minutes to cook through. I believe the recipe is originally from an Australian Women’s Weekly cookbook, however come across the recipe when I was in high school – in my Food Technology class. I think these won over my now father-in-law a week before I married his son. Thank you cupcakes!
Combine 2 eggs, 1/2 teaspoon bi-carb soda, 1/2 teaspoon cinnamon and two grated carrots.
Mix in 185gm melted butter and 3/4 cup of brown sugar.
Stir in 1 cup self-raising flour, 1 cup sultanas (golden raisins) and 2 tablespoons chopped walnuts.
Pour into tray – a lined loaf tin, 12-hole cupcake tray or 6-hole Texas size cupcake tray.
Cook for 15-20 minutes at 180 degrees Celsius for small cupcakes, or 30 minutes for whole cake or large cupcakes. Test with skewer.
Banana crumb muffins today; still delicious and still the only banana cake recipe I love. I added a dash of cinnamon to the batter. Fill the tray 3/4 full for neat little muffins or almost full for a big “muffin top”. Eat them warm with butter if you are after a real treat! Hubby says this batch was the best ever.
The muffins are sitting in my new Villa Homewares glass cake dome from House. (Thanks hubby!)