Friday 19 October 2012

Crumble Top Pumpkin Muffins




This recipe makes 16 healthy wholesome muffins. Enjoy!


Pre-heat oven to 180 degrees celcius

Ingredients for muffin batter

1/2 cup cooked pureed pumpkin (sweet variety, butternut is good)
1/2 cup apple puree
1/4 cup light tasting oil
1 teaspoon vanilla essence
1/3 cup honey
6 tablespoons non dairy milk
2 tablespoon lemon juice
1/2 cup walnuts, chopped
1 tablespoon flaxmeal mixed with enough water to make a thick paste
3/4 cup wholemeal bakers flour, (this flour is lighter than stoneground)
3/4 cup unbleached plain flour
1 teaspoon ginger powder
2 teaspoons healthy baking powder

Ingredients for crumble topping

1/4 unbleached plain flour
2 teaspoons rapadura sugar
2 T non dairy butter
 

 
Method

Lightly grease muffin trays and set aside.
_  Prepare crumb topping by combining flour, sugar and non dairy butter in a bowl. Mix with fingers or a fork until the mixture resembles coarse crumbs. Set aside.
For the muffin batter place the wet and dry ingredients in two separate bowls. Fold the dry into the wet until a thick batter has formed.
Fill muffin tray three quarter full with batter, I used an ice cream scoop. Sprinkle crumb topping over batter.
Place trays in prepared oven and cook 20 minutes until golden in colour. Check if they are done by inserting a toothpick into the centre of the muffin. The tooth pick should come out clean.
Remove from oven leave in trays at least five minutes then remove and place on a cake rack to cool. Store in air tight container.



Psalm 119.165  Great peace have they which love thy law: and nothing shall offend them

Posted by Yiannoulla Burness






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