recipes
Pumpkin & Chick Pea Muffins
Muffins, a cuppa and a bit of a quiet time!
makes 12
20 min prep
if you liked this recipe, try...
ingredients
| 2 cups self-raising flour 1 teaspoon ground mixed spice 1 cup firmly packed dark brown sugar 1 cup cooked and mashed pumpkin 2 eggs, lightly beaten 125g butter, melted 400g can Edgell Chick Peas, drained & mashed ½ cup chopped dates |
featured products
instructions
step 1
Sift self-raising flour and spice into a mixing bowl, add brown sugar and stir well to break up any lumps.
step 2
Add pumpkin, eggs, butter, drained Edgell Chick Peas and dates; mix until just combined.
step 3
Spoon into greased or paper patty case lined muffin trays. Bake in a preheated oven at 180°C for 25 minutes. Serve warm or cold.
recipe tip
Lightly mash Edgell Chick Peas with a fork, but leave quite chunky for texture. Sultanas or apricots could be substituted for the dates.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1110kJ (266Cal) | 1070kJ (257Cal) |
| Protein | 5.5g | 5.3g |
| Fat - Total | 10.0g | 9.7g |
| - Saturated | 6.0g | 5.8g |
| Carbohydrate | 36.7g | 35.5g |
| - Sugars | 16.3g | 15.7g |
| Dietary Fibre | 3.0g | 2.9g |
| Sodium | 307mg | 297mg |
| Potassium | 177mg | 171mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Pumpkin & Chick Pea Muffins
Pumpkin & Chick Pea Muffins
Muffins, a cuppa and a bit of a quiet time!
ingredients
2 cups self-raising flour
1 teaspoon ground mixed spice
1 cup firmly packed dark brown sugar
1 cup cooked and mashed pumpkin
2 eggs, lightly beaten
125g butter, melted
400g can Edgell Chick Peas, drained & mashed
½ cup chopped dates
instructions
step 1
Sift self-raising flour and spice into a mixing bowl, add brown sugar and stir well to break up any lumps.
step 2
Add pumpkin, eggs, butter, drained Edgell Chick Peas and dates; mix until just combined.
step 3
Spoon into greased or paper patty case lined muffin trays. Bake in a preheated oven at 180°C for 25 minutes. Serve warm or cold.
makes 12 20 min prep recipe tip
Lightly mash Edgell Chick Peas with a fork, but leave quite chunky for texture. Sultanas or apricots could be substituted for the dates.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
Missy79
15 February 2011 11:38:29 AM
Very tasty :)