Pumpkin, cardamom and cashew muffins

Pumpkin, cardamom and cashew muffins

By
From
Tiffiny's Lighten Up Cookbook
Makes
12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
75g sultanas
250g tea, hot
170g butter, softened
100g honey
2 eggs
250g self-raising flour
250g pumpkin, steamed or boiled and pureed
75g cashews, roughly chopped
1 teaspoon ground cardamom

Method

  1. Preheat oven to 180ºC. Grease a 12-hole muffin tin or line with patty cases.
  2. Soak sultanas in hot tea for 15 minutes, drain well and discard tea. Set sultanas aside.
  3. Cream butter and honey until light and fluffy. Add eggs one by one, beating well after each addition. Add flour and pumpkin puree, beat well. Stir in sultanas, cashews and cardamom.
  4. Pour into muffin tins and bake in the preheated oven for 15–18 minutes, until risen and golden brown.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
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