gluten-free option, egg-free option
Makes 12 delightful muffins
1 1/2 cups wholemeal self raising flour OR gluten-free self raising flour
1 teaspoon mixed spice
1/3 cup oats OR gluten-free oats
2/3 cup unrefined brown sugar
1 cup cooked mashed pumpkin (this equates to roughly 350g of uncooked pumpkin)
3/4 cup chopped prunes
1 egg, beaten OR egg-replacer
125g butter, melted
Sift the flour and mixed spice into a mixing bowl. Add oats and sugar and mix together. Make a well in the middle of the bowl and pour in the egg, pumpkin, prunes and butter. Using a large metal spoon, stir quickly until the ingredients are mixed.
Drop spoonfuls of mixture into muffin cases, filling each case two thirds full. Bake at 200*c for 20mins or until the muffins are golden, well risen and cooked through. Leave to stand for 1 minute before putting them onto a wire cooling rack.
Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).