Pro Tips

• Your mixture should be lumpy for muffins, don’t overmix it.  As long as your dry ingredients are all incorporated, it will be fine

• The sesame seeds can be substituted for poppy seeds.  It will alter the flavour very sightly but still taste great and add a little pop of colour.

• You can use buttermilk instead of milk.  I always use milk because I prefer the way the muffins taste with milk.

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Ingredients

2½ cups self raising flour

90g butter, chopped

1 cup caster sugar

1¼ cups milk

1 egg, lightly beaten

500g pumpkin, peeled & chopped

2 cups oat bran

100g sesame seeds

½ tsp nutmeg

1 tbs orange zest

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How to make it:

Preheat the oven to 180oC

Grease or line a ¼ cup, 12 hole muffin tray

Cook the pumpkin until tender, drain, mash and leave to cool

Sift the flour into a large bowl and rub in butter

Stir in the sugar, oat bran, sesame seeds, nutmeg and orange zest

Stir in milk and egg. Do not overmix at this point, just mix until your dry ingredients are incorporated

Add your cooled pumpkin mash and just mix  until it is evenly distributed

Spoon the mixture into your prepared muffin trays until cases are about ¾ full

Bake for 20 minutes or until your skewer comes out clean.

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Makes 23 x ¼ cup muffins

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