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Freeze-ahead pumpkin and berry muffin recipe
Freeze-ahead pumpkin and berry muffin recipe
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Make pumpkin berry muffins ahead by freezing wrapped in plastic for up to 3 months.
Ingredients:
  • 300g self-raising flour
  • 165g brown sugar
  • 375.00 ml coarsely grated Kent pumpkin
  • 2.50 gm ground cinnamon
  • 150g fresh or frozen blueberries
  • 1 Free Range Egg
  • 125ml vegetable oil
  • 185ml buttermilk
  • 65g muesli
  • Blueberries, extra, to sprinkle
Instructions:
  • Preheat your oven to 180°C and prepare a 12-hole muffin pan by lining it with ⅓-cup (80ml) paper cases.
  • In a large bowl, mix together the flour, sugar, pumpkin, cinnamon, and blueberries. In a separate jug, whisk the egg, oil, and buttermilk. Add the egg mixture to the pumpkin mixture and gently stir with a wooden spoon until just combined. Be careful not to overmix.
  • Spoon mixture into the paper cases, top with muesli and extra blueberries. Bake for 25-30 mins until a skewer comes out clean. Enjoy warm or at room temperature.

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