donna hay magazine

pumpkinmuffinswithcinnamonsugar pecans``````4 cups (550g) grated jap pumpkin (squash)½cup(90g)brownsugar2 tablespoons maple syrup2½ cups (375g) self-raising (self-rising) flour1 cup (175g) brown sugar1teaspoongroundcinnamon¼cup(30g)pecans,finelychopped2 eggs, lightly beaten2 teaspoons vanilla extract½cup(125ml)buttermilk½ cup (125ml) vegetable oilcinnamon sugar pecans1½ cups (180g) pecans, chopped1½ tablespoons caster (superfine) sugar2 teaspoons vanilla extract½teaspoongroundcinnamon``````Preheatovento180°C(350°F).Placethepumpkin,sugarandmaplesyrupinalargefryingpanoverhighheat.Cook,stirring,for 8 minutes or until just soft. Set aside.Tomakethecinnamonsugarpecans,placethepecans,sugar,vanillaandcinnamoninabowlandmixtocombine.Setaside.Place the flour, sugar, cinnamon and pecan in a large bowland mix to combine. Add the egg, vanilla, buttermilk, oilandpumpkinmixture.Usingabutterknife,mixuntiljustcombined.Dividemixturebetween12x½-cup-capacity(125ml)well-greased muffin tins. Spoon the cinnamon sugar pecansontopofthemuffins,pressingthemingently.Cookfor20–25minutesoruntilcookedwhentestedwithaskewer.Setasidetocoolfor2minutesinthetinsbeforeturningoutontoawireracktocoolcompletely.Makes12.breakfast muesli muffins1 Granny Smith (green) apple, grated¼ cup (90g) golden syrup, plus extra to serve½ cup (55g) natural muesli½ cup (40g) flaked almonds½ cup (55g) chopped walnuts1 cup (280g) plain Greek-style (thick) yoghurt2 teaspoon vanilla extract1 teaspoon finely grated orange rind¼ cup (60ml) orange juice2½ cups (375g) self-raising (self-rising) flour2 eggs, lightly beaten½ cup (125ml) light extra virgin olive oilmuesli topping¼ cup (25g) natural muesli¼ cup (20g) flaked almonds¼ cup (25g) chopped walnuts2 tablespoons golden syrup``````Preheat oven to 180°C (350°F). Place the apple, golden syrup,muesli, almonds, walnuts, yoghurt, vanilla, orange rind andjuice in a medium bowl and mix to combine. Set aside tosoak for 5 minutes.While the mixture is soaking, make the muesli topping.Place the muesli, almonds, walnuts and golden syrup ina medium bowl and mix to combine. Set aside.Place the flour, egg, oil and apple mixture in a bowl and,using a butter knife, mix until just combined. Spoon into12 x ½-cup-capacity (125ml) well-greased muffin tins andtop each muffin with the topping. Cook for 20 minutes oruntil cooked when tested with a skewer. Serve drizzledwith extra golden syrup. Makes 12.PERFECTLY SOFT AND SPRINGY, muffins are ideal to take to agathering or keep on hand for hungry guests. Use your favourite fruitsand nuts to add sweetness and crunch, like the cinnamon sugarpecans on our pumpkin version, and bake up a warming batchthat’s as cosy and comforting as it is delicious.144 http://www.donnahay.commake now .muffins