Monday, 5 November 2012

Pumpkin muffins with toffee sauce

Those muffins were loved by children. I was really surprised as for me they were just average. They tasted like pancakes, were soft and very moist a little bit sweet and spicy. But children ate them quite a lot. The recipe comes form 'Easy muffins' cookbook.

Ingredients for 12-16 muffins:
  • 280g flour
  • 1 tbsp baking powder
  • 1 tsp mixed spice
  • pinch of salt
  • 50g brown sugar
  • 65g white sugar
  • 1 egg
  • 200ml milk
  • 6 tbsp flavourless oil (I had grape seed oil)
  • 425g pumpkin pure (I added 525g of homemade pumpkin pure)
  • few spoons of toffee sauce from a jar 
Preheat the oven to 200C. Line muffin tin with paper cases.

Sift the flour, baking powder, mixed spice, salt  into a bog bowl. Add the sugars and whisk well.

In a measuring jug whisk egg, add oil and milk and combine them all. 
Pour the wet ingredients into a bowl with dry ones, add pumpkin pure and combine all ingredients together. Do not over mix the mixture. 

Spoon the batter into prepared earlier paper cases about 3/4 full. Bake for 20 minutes. 
Leave the muffins in a tin for 5 minutes then transfer to the wire rack to cool them down. While the muffins are cooling spread toffee sauce over the top of each. Enjoy !

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