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What to do with the middle of your pumpkin

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So the first thing is…don’t chuck it away. I hate Halloween as much as the next mum who despairs at those bucketfuls of sweets and crappy costumes, but I don’t like wasting a decent vegetable.
At the very least, cook it in stock, add a slosh of double cream and whiz it into soup.
But even better, get your kids (who presumably carved the pumpkins) to make it into muffins they can have for breakfast tomorrow morning, or any time.
These are super easy (as always with recipes here) and delicious (ditto) and (to really scare them) pretty healthy. Certainly healthier than all those sweets they’ve shamelessly begged from your neighbours, anyway.

Ingredients:
240g pumpkin flesh, roughly chopped
1 medium apple, grated, skin, core and all
80 ml vegetable oil
2 large free-range eggs, lightly beaten
100ml plain yoghurt
275ml milk
4 tbsp honey
200g self raising flour
100g wholemeal flour
1 tsp baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice
3 tablespoons demerara sugar

Preheat the oven to 200C/400F.
Line a 12-cup muffin tray with paper cases.
Toss the pumpkin in a tablespoon of the oil, place in a roasting tray, and cook for 20 minutes or until soft, then roughly mash it. Turn down the oven to 170C/350F.
Meanwhile, mix together the apple, remaining oil, eggs, yoghurt,milk and honey in a bowl.
In another bowl, mix together the flours, baking powder, bicarbonate of soda and mixed spice.
Pour the wet ingredients into the dry ingredients and stir to combine – don’t over mix or the muffins will be tough, just make sure there are no dry lumps of mixture showing. Stir in the mashed pumpkin.
Distribute evenly amongst the muffin cups. Sprinkle the tops with demerara sugar.
Bake for 15 – 20 minutes or until well risen, golden and springy to the touch.

Now force feed them to your sugar-laden monsters. And burn all those revolting sweets when they’re not looking.

What to do with the middle of your pumpkin

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