Butternut Muffins with Pumpkin Seeds
Traditionally, muffins were always seen as a wholesome healthy option. Try this delicious variation with real butter! The muffins can be mixed the day before and baked on the day if it is more convenient.
YOU WILL NEED
- 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
- ¼ cup (60 ml) pumpkin seeds
- 2 extra large eggs
- ¼ cup (125 ml) canola oil
- 1 cup (250 ml) plain yoghurt
- 1 cup (250 ml) fresh full cream milk
- 1 cup (250 ml) fresh butternut, coarsely grated
Adjust oven rack to middle position and preheat oven to 180°C.
Remove the raisin-bag from the foil packet and pour boiling water over all the raisins and half of the pumpkin seeds to plump them up. Drain and set aside.
Butter two muffin pans. Beat eggs and oil for 1 minute on high speed until well blended. Add yoghurt and milk and beat for 1 minute on high speed. Add contents of pack, drained raisins, pumpkin seeds and grated butternut. Stir by hand with a spatula ± 40 times until uniformly blended. (Do not beat.) Spoon one heaped tablespoon of mixture into muffin hollows. Fill the hollows only about 2⁄3 full, sprinkle over reserved pumpkin seeds, and gently push them lightly into the mixture. Bake for about 30 – 35 minutes until nicely risen and browned.
Replace pumpkin seeds with sunflower seeds. We have used both in the picture.