Crumble Top Pumpkin Muffins

This recipe makes 16 healthy wholesome muffins. Enjoy!

Pre-heat oven to 180 degrees celcius

Ingredients for muffin batter

1/2 cup cooked pureed pumpkin (sweet variety, butternut is good)

1/2 cup apple puree

1/4 cup light tasting oil

1 teaspoon vanilla essence

1/3 cup honey

6 tablespoons non dairy milk

2 tablespoon lemon juice

1/2 cup walnuts, chopped

1 tablespoon flaxmeal mixed with enough water to make a thick paste

3/4 cup wholemeal bakers flour, (this flour is lighter than stoneground)

3/4 cup unbleached plain flour

1 teaspoon ginger powder

2 teaspoons healthy baking powder

Ingredients for crumble topping

1/4 unbleached plain flour

2 teaspoons rapadura sugar

2 T non dairy butter

 

 

Method

_  Lightly grease muffin trays and set aside.

_  Prepare crumb topping by combining flour, sugar and non dairy butter in a bowl. Mix with fingers or a fork until the mixture resembles coarse crumbs. Set aside.

_  For the muffin batter place the wet and dry ingredients in two separate bowls. Fold the dry into the wet until a thick batter has formed.

_  Fill muffin tray three quarter full with batter, I used an ice cream scoop. Sprinkle crumb topping over batter.

_  Place trays in prepared oven and cook 20 minutes until golden in colour. Check if they are done by inserting a toothpick into the centre of the muffin. The tooth pick should come out clean.

_  Remove from oven leave in trays at least five minutes then remove and place on a cake rack to cool. Store in air tight container.

Psalm 119.165  Great peace have they which love thy law: and nothing shall offend them

Posted by Yiannoulla Burness