Pumpkin Moist Muffins

Ingredients:

1 3/4 cups all-purpose flour (uses cake flour instead)

3 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup brown sugar

3/4 cup buttermilk

1/3 cup oil (uses corn or soya oil)

1 cup pumpkin, steamed till soft and smashed

1/2 cup dried cranberry, soaked for 15 minutes in hot water and drain, then dry

white chocolate, chopped

Pumpkin seeds, for sprinkling (optional)

Method:

1. Heat oven to 180 degC. Line muffn pan with paper baking cups.

2. Medium bowl: combine flour, baking powder, cinnamon, nutmeg and salt. set aside.

3. Large bowl: hand whisk egg + oil, add in sugar and mix well. Then add in smashed fresh pumpkin and combine.

4. Add in dry ingredients alternating with buttermilk till well mix. Stir just until all dry ingredients are moistened. (Batter will be lumpy)

5. Throw in cranberry and chop white chocolate, mix well.

6. Pour batter into muffin pan, dividing evenly. Sprinkle some pumpkin seeds on top and bake in oven at 160 degC for 20 - 25 minutes. Use a satay stick to test the middle of muffin. If the stick comes out clean, then its done. Remove from oven and let cool.

NB: Can make 16 muffins in medium muffins pan. These muffins are moist and tasted soft and sweet when warm.