• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Pumpkin and Honey Muffins

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • ----------------------------------WET MIX----------------------------------
  • 1/2 c Margarine
  • 1/2 c Sugar
  • 1/4 c Honey
  • 2 Eggs
  • 1/2 c Yoghurt
  • 1 1/2 c Pumpkin puree (see note)
  • 1 ts Lemon rind

 Directions

DRY MIX
2 1/2 c Self-raising flour (or add
-2-1/2 tsp baking powder to
-plain flour)

TOPPING
1/2 c Chopped pecans
1 ts Mixed spice
1 tb Margarine
2 tb Sugar

Preheat oven to 350øF, prepare pans. Blend the margarine, sugar & honey.
Beat in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just
combined. Spoon into pans & place a little of the topping on each muffin,
press down very slightly. Bake for 20-25 mins taking care not to scorch the
topping. Makes 12. This recipe is suitable for cholesterol free cooking -
omit egg yolks, use fat-free yoghurt, use vegetable oil in place of
margarine.

NOTE: To make 1-1/2 cups puree, cook a little less than a pound of pumpkin
in 1/3 cup of water, either mash, sieve or put in a blender to puree.

Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh
rosemary to the wet mix. Do not use the topping.

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