375ml bran 125ml boiling water 60ml butter, melted 190ml brown sugar 1 egg, beaten 50ml + 200ml buttermilk 6ml bicarbonate of soda 160ml flour 160ml wholewheat flour 2ml salt 250ml desiccated coconut
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups. Add the bran to a mixing bowl and pour the boiling water over. Stir through. Pour the 50ml buttermilk into a small bowl and sprinkle the bicarbonate of soda over. Stir through and set aside. Add the melted butter to the bran and stir again. Now add the sugar, egg and 200ml buttermilk. Pour the bicarb and buttermilk into the mixture and mix through. Add the flour, wholewheat flour, salt and coconut and stir until just mixed. Divide the batter among the paper cases and bake for 20 minutes. Remove the muffins from the oven and from the muffin tin and cool them on a cooling rack.
These pumpkin muffins are deliciously moist and has the traditional cream cheese frosting in its centre with a crunchy strudel-like topping! For those who prefer not-so-sweet it is a perfect nutritious treat! This recipe yields 12 – 16 regular sized muffins.
For the topping:
125ml flour 62ml brown sugar 62ml oats a pinch of salt 60ml butter, room temperature
For the filling:
230g cream cheese, room temperature 62ml sugar 2,5ml vanilla
For the muffins:
250ml pumpkin purée 2 eggs 125ml brown sugar 45ml vegetable oil 62ml honey 2,5ml salt 1,2ml ground ginger 5ml ground cinnamon 5ml baking powder 2,5ml bicarbonate of soda 180ml milk 375ml flour
Preheat your oven to 180℃. Line a muffin tray with paper cups, spray each cup lightly and set aside.
For the topping: Add the flour, sugar, oats and salt to a mixing bowl and give it a stir to mix the ingredients. Add the butter to the dry ingredients and rub it into the dry mixture with your fingertips until you have a coarse crumb texture. Put aside.
For the filling: Add the cream cheese, sugar and vanilla to a mixing bowl and beat with a spatula to combine. Put aside.
For the muffins: Add all the ingredients EXCEPT THE FLOUR, to a large mixing bowl and mix thoroughly with a spatula. Now add the flour and mix until just incorporated, scraping down the sides of the bowl. You will be left with a runny batter.
Spoon about 30ml batter into each paper cup, making sure it covers the entire bottom of the cup. Spoon 15ml of the cream cheese mixture into the centre of the pumpkin batter. Now cover the cream cheese by spooning another 30ml of pumpkin batter into the cups. You will have 12 – 16 regular sized muffins. Finally sprinkle about a teaspoon full of the topping onto each muffin. Bake for 20 minutes. Remove from the oven and cool on a cooling rack. Serve warm or at room temperature.