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Pumpkin Prune Muffin

Tried out this recipe from a local monthly magazine ‘RASA’, October 2007 edition. This muffin is very cake-like, soft and moist. But I found it a little bit greasy. But I suppose it’s because I baked it instead of steam it as suggested. Some suggests to substitute margarine or butter with vegetable oil. And also, apart from cutting down some fat (if you plan to), you should not add extra liquid. The pumpkin is already loaded with moisture. Taste-like.. it’s very lovely, a little tangy and I really like biting into the orange rind.

Pumpkin Prune Muffin

250 g margarine

300 g castor sugar

3 eggs

Sift together:

240 g flour

½ tsp bicarbonate soda

200 g pumpkin, boil and mash (steaming it would be better)

80 ml evaporated milk

120 g prunes, cut into small pieces & coat with a little flour (I used raisins)

Orange rind from 1 orange, mince finely (I like the rinds not too fine)

Juice from 1 lime (about 1 or 2 tbsp)

Method:

1) Beat margarine and sugar till light and fluffy.

2) Add in eggs, one at a time. Then add in flour and pumpkin. Mix well.

3) Blend in milk, orange rind, prunes and lime juice quickly. Do not overmix.

4) Spoon into muffin cases and steam for 15 minutes.

* I had baked this at 175 deg Celcius for, I think, 20 – 25 minutes.

* Pumpkin Facts : 90% of pumpkin are water. Read more….

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