Pumpkin & chestnut muffins

8 Ingredients

• Melted butter, to grease

• 160g (2/3 cup) caster sugar

• 140g (1/2 cup) canned unsweetened chestnut puree

• 2 eggs, lightly whisked

• 1 orange, rind finely grated, juiced

• 60ml (1/4 cup) vegetable oil

• 400g Jap pumpkin, peeled, deseeded, grated

• 225g (1 1/2 cups) self-raising flour

• Select all ingredients

4 Method Steps

• Preheat oven to 180°C. Brush six large (250ml/1-cup) non-stick muffin pans with the melted butter (Melted butter, to grease) to lightly grease.

• Use electric beaters to beat the sugar (160g (2/3 cup) caster sugar), chestnut puree (140g (1/2 cup) canned unsweetened chestnut puree), eggs (2 eggs, lightly whisked) and orange rind (1 orange, rind finely grated, juiced) in a medium bowl until smooth. Add 125ml (1/2 cup) of the orange juice and the oil (60ml (1/4 cup) vegetable oil), and beat to combine. Stir in the pumpkin (400g Jap pumpkin, peeled, deseeded, grated).

• Sift flour (225g (1 1/2 cups) self-raising flour) over pumpkin mixture and use a large metal spoon to fold in until just combined.

• Spoon the mixture evenly into the greased pans. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centres of the muffins comes out clean. Set aside for 5 minutes and then turn onto a wire rack. Serve warm or at room temperature.

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