Makes 12
1 lb (450 g) fresh pumpkin, seeded, peeled and cut into 2.5 cm (1 inch) cubes
2 tbsp (30 ml) corn oil
4 tbsp (60 ml) clear honey
2 eggs
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
1 level tsp (5 ml) baking powder
1 tsp (5 ml) ground cinnamon
2 oz (50 g) raisins, rinsed
2 oz (50 g) walnut halves, coarsely chopped
polyunsaturated margarine or curd cheese, to serve
1. Lightly grease 12 patty tins and set aside.
2. Cook the pumpkin in 1 cm (1/2 inch) boiling water in a covered saucepan for 10 minutes, until soft.
3. Drain and set aside to cool slightly.
4. Meanwhile, put the oil, honey and eggs into a large bowl and beat together well.
5. Sift the flour, baking powder and cinnamon into a separate bowl, adding the bran left in the sieve.
6. Mash the pumpkin and beat into the egg mixture.
7. Fold in the dry ingredients, the raisins and walnuts.
8. Divide the mixture equally between the patty tins.
9. Bake at 190°C (375°F) mark 5 for 20 minutes, until risen.
10. Turn out on to a wire rack.
11. Serve the muffins warm or cold, spread with a little polyunsaturated margarine or curd cheese.
