Pumpkin Muffin
Portions:
24Preparation Time:
Cooking Time:
Ingredients
- 750 ml of all purpose-flour
- 15 ml of ground cinnamon
- 10 ml of baking powder
- 10 ml of baking soda
- 5 ml of salt
- 4 medium eggs
- 500 ml of sugar
- 375 ml of Canola vegetable oil
- 500 ml of Arctic Gardens Pumpkin Purée
- 1 (250 ml) of grated zucchini
Preparation
- Preheat the oven at 375°F - 190°C
- Mix together flour, cinnamon, baking powder, baking soda and salt.
- With an electric mixer, beat eggs with sugar and oil. Add pumpkin purée and grated zucchini. Stir.
- Add to dry ingredients and stir well to make a batter.
- Fill medium greased muffin tins 2/3 full.
- Bake from 25 at 30 minutes.
Note: to add variety, you can replace the zucchini with an equal quantity of grated carrots, chopped walnuts, dried raisins or chocolate chips.
