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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

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  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

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