Christchurch-Style Pumpkin and Choc Muffins

14 Jun

Last night I mashed up a whole lot of extra pumpkin with dinner, so I could make these pumpkin and choc muffins today. I’m not the biggest pumpkin fan, so need to find interesting ways to cook the ones we’ve grown over summer.

A big motivation for this project was nostalgia. When I was in my teens, there was a cafe at the Arts Centre in town that served these muffins. Sadly, the Arts Centre has been closed since the earthquakes. Happily, I found the secret recipe on the internet.

Image

Put the following in a bowl (I am too lazy to sift):

  • 2 cups flour
  • 2 tsp baking powder
  • 1.5 cups brown sugar
  • 1.5 tsp cinammon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1 cup choc chips

Melt 100 grams butter, whisk in 2 eggs. Add this mixture to 2 cups of cold mashed pumpkin.

Add the butter/egg/pumpkin mixture to the flour mixture and stir gently together. I used medium size muffin thingies, and cooked for about 20 minutes at 180deg Celsius, which is a tad different to the original recipe.

These muffins got the thumbs up from the Friday Arvo School Mums and Dad today. One of them went home and cooked up some pumpkin in preparation for muffin-making tomorrow. My 6 year old was clearly shocked that something as ‘gross’ as pumpkin, could feature in something so tasty as these muffins.

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3 Responses to “Christchurch-Style Pumpkin and Choc Muffins”

  1. Max June 14, 2013 at 7:50 pm #

    You have made my day! If these taste anything like the pumpkin choc scones the scone lady at riccarton market sells i am going to be very, very happy!

    • sustainabilitywench June 15, 2013 at 12:09 am #

      Good luck Max! They certainly do taste like the old Arts Centre ones. I found that they were a bit too ‘fluffy and light’ when they were fresh, but today they are dense and even better.

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  1. Muffin Monday Cranb Peach Choc | ritaLOVEStoWRITE - July 15, 2013

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