Sorry for the delay - went back to work after Maternity Leave and life got very busy!!
These are a hit with my kids, and also a friend's fussy daughter!
From Page 220 of FFK's.
KB's Pumpkin Muffins
Makes 12.
Keeps in an airtight container for 4 days, or frozen for 6 months.
70g plain white flour
70g plain wholemeal flour
1 teasp baking powder
80g brown sugar
200g pumpkin, peeled and cut into chunks.
2 eggs
45g vegetable oil (I used rice bran oil)
(I added 1/2 teasp mixed spice)
Grate pumpkin 7 sec, speed 5. Scrape down sides, and grate again for 8 sec, speed 5. Set aside.
Mix flours, baking powder and mixed spice for 10 sec, speed 5.
Add eggs, sugar, oil and pumpkin and mix for 10 sec, speed 4.
Pour into greased medium-sized muffin tin and bake for 15-20 mins at 180, or until firm to gentle touch. Leave to cool in tin for 5 mins before removing.
These also work well with carrot, sweet potato, or 1/3 of each three vegies.
Boosts: fibre, complex carbs, potassium, beta carotene (Vit A).
Great for: boosting vegies, sustained energy.
