FROM OUR KITCHEN
This sweet treat is a delicious combination of pumpkin scones and sticky date pudding! The addition of pumpkin and yoghurt also keeps the muffins moist and helps them last longer – if you don’t plan on eating them all at once, of course.
Recipe and introduction by Chef Kim Brennan Photography by Sundae Studio
INGREDIENTS
220g of chopped dates
½ cup boiling water
1 tsp baking soda
1 egg
250g mashed pumpkin
200g brown sugar
125g natural yoghurt
1 tsp vanilla extract
120g self-rising flour
120g wholemeal flour
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
METHOD
Preheat the oven to 170°C.
Roughly chop the dates and soak in boiling water with the baking soda for half an hour.
In a large mixing bowl, place all the remaining ingredients and mix together well.
Gently fold through the dates and the water into the mixture.
Place mixture into greased muffin tins and cook for approximately 20mins.
Use a skewer to check that they are completely cooked through.
Shown here in our Smoke Bowl.
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