Skip to main content
logo
Food Advertising by

Pumpkin raisin muffins



These muffins are made with raw pumpkin, grated and with some raisins thrown in for good measure.  They do look cute baked in the mini loaf pan, just what I would like for breakfast or tea!












Recipe for Pumpkin raisin muffins

Ingredients

  • 7 oz plain flour 
  • 4 oz caster sugar
  • 1  tsp baking powder
  • 1/2  tsp bicarbonate of soda
  • 4 oz melted butter
  • 2 eggs
  • 50 ml milk
  • A pinch of salt
  • 4 oz raisins/sultanas
  • 9 oz  (net weight) shredded pumpkin with skin
  • 1 tsp vanilla
  • 1 tsp cinnamon
Method
  1. Wash and scrub the pumpkin thoroughly, shred, set aside.
  2. Sift flour with baking powder, bicarbonate of soda, salt and cinnamon.
  3. Stir in the sugar and mix well.
  4. Mix the lightly beaten egg and melted butter thoroughly, add in vanilla.
  5. Pour the liquid onto the flour mixture, add in shredded pumpkin and raisins.  Mix till just combined.  Do not overmix.
  6. Spoon mixture into lightly greased loaf or muffin pan.
  7. Bake in a preheated oven @ 180 deg C till golden brown.  Test with a skewer till it comes out clean.
  8. Let muffins cool in pan for about 5 mins., before removing and completely cooling them on a wire rack.
  9. Yields 8 muffins.
  
                                      
I'm linking this to  July Tea Time Treats Challenge - Cake Stall Cakes   hosted b y
 And
Recipe Box # 7 hosted by Bizzybakes.






Comments

  1. Beautiful mini loaves. Would be great for any time with a hot cup of tea....mmmm. Love your baking tin. I have such tins but haven't used yet :P Time to take out to do some baking.

    ReplyDelete
    Replies
    1. Yes,you should be doing more baking so that you can enjoy your bakes while watching the Olympics,Mary!

      Delete
  2. muffins look wonderful deliciously done

    ReplyDelete
  3. I have a similar tin but mine oval shape , next time can use my tin to try out this healthy muffin.

    ReplyDelete
    Replies
    1. If I can remember yours is a Friand pan.Yes it can also double up as a muffin or a cupcake pan.

      Delete
  4. Hi Cheah, these look really moist and delicious. The loaf pan is so cute... where did you get them?

    ReplyDelete
    Replies
    1. Thank you. I bought my mini loaf pan from Melbourne.

      Delete
  5. I have the same baking pan ;-)
    These mini loaves look fantastic!

    ReplyDelete
    Replies
    1. So will look out for your posts using this pan. Definitely can count on you to come up with something interesting.

      Delete
  6. that day i went to bake with yen hoping they have something like this kind of loaf pan but i did not see. But they were still unpacking and arranging their stocks, will go again next week and see.

    ReplyDelete
    Replies
    1. I popped in today. Nothing much, some of the shelves are still emtpy but think most of the pans are already there.

      Delete
  7. I love your pan, your muffins looks extra nice in them lol! Seriously, they look good!

    ReplyDelete
  8. i also love your pan!
    my family dun really like pumpkin, i guess it can be replaced with sweet potatoes?
    thks for sharing this healthy bfast treat :)

    ReplyDelete
    Replies
    1. I suppose you can but once the pumpkin is baked you can't really tell what it is. Pumpkin is very nutritious!

      Delete
  9. Hi Cheah, your muffins look so delicious. Love the pan too. :)

    Have a nice weekend.

    ReplyDelete
  10. These pumpkin muffins look very moist!

    ReplyDelete
    Replies
    1. Yes, bakes with pumpkin generally turn out moist!

      Delete
  11. Cheah, I still have yet started baking with pumpkin. You just tempted me to do so. Hopefully, soon! haha....
    Hope you're going to have a great week ahead.
    Kristy

    ReplyDelete
    Replies
    1. Yes, will look forward to your recipes with pumpkin. It's better late than never. You have a great week ahead too!

      Delete
  12. Thanks so much for this FABULOUS entry into Tea Time Treats - I LOVE those little loaf tins too, Mum bought me one for Christmas! LOVE pumpkin in cakes and bakes and these look lovely! Karen

    ReplyDelete
  13. Hi
    Can I replace the pumpkin with carrot?
    May

    ReplyDelete
  14. This is a recipe my family would love. A perfect breakfast, snack or dessert.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …