225g pumpkin flesh
2 eggs
½ tsp ground ginger
½ tsp ground cloves
125ml milk
100ml golden syrup
2 tbsp margarine
175g white self-raising flour
1 tsp baking powder
½ tsp ground cinnamon
Instructions
1. Preheat oven to 200°C,
gas mark 6 and line a twelve-hole muffin pan with
muffin cases.
2. Steam or microwave the
pumpkin flesh until tender and then purée in a food processor. Allow to cool.
3. Mix together the eggs, milk, syrup and margarine, and then mix
with the pumpkin.
4. Combine flour, baking powder and spices and add to the pumpkin
mixture. Stir to mix, but don't overmix
5. Spoon into muffin cases and bake for 18 to 20 minutes