About this recipe:The pumpkin puree in this recipe, makes these blueberry muffins amazingly moist. If you can't get your hands on pumpkin puree, make your own or try mashed banana or apple sauce.
100g plain flour
75g quick oats
135g caster sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
125g pumpkin puree
50g unsalted butter, melted
110g fresh or frozen blueberries, thawed
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas 6. Grease and flour muffin tin or use paper cases.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin tin, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Find 100% tinned or jarred pumpkin puree in specialty shops or online. You can also make your own with this recipe.
Lovely tasting, moist muffins. I used apple sauce instead of the pumpkin purée so don't know if that was why I needed to add more flour to get a batter consistency instead of the water like liquid I had. It has lost a couple of stars due to only having enough mixture to fill 8 muffin cases to the top - I guess the recipe owner uses fairy cake cases, not muffin cases - and the muffins stuck to the paper cases, fine for family eating but not for bake stalls or guests. - 06 Sep 2015