Lemon & Pumpkin Muffins
A community recipe by Dr_ChanelleNot tested or verified by Nigella.com
Introduction
The muffins can be stored in an air tight container for two to three days or for upto three months if frozen. Leftover muffins can be warmed up the next day to make a delicious, energy-packed breakfast for those on the go. Cooking time 25 minutes.
The muffins can be stored in an air tight container for two to three days or for upto three months if frozen. Leftover muffins can be warmed up the next day to make a delicious, energy-packed breakfast for those on the go. Cooking time 25 minutes.
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Ingredients
Serves: 12 muffins
- 5 medium eggs
- 200 grams caster sugar
- 200 grams pumpkin (or butternut squash - deseeded peeled and grated)
- 2 lemon zest
- 200 grams ground almonds
- 100 grams self-raising flour
- 1 teaspoon mixed spice
- 2 tablespoons pumpkin seeds
- 5 medium eggs
- 7 ounces superfine sugar
- 7 ounces pumpkin (or butternut squash - deseeded peeled and grated)
- 2 lemon zest
- 7 ounces almond meal
- 3½ ounces self-rising flour
- 1 teaspoon pumpkin pie spice
- 2 tablespoons pumpkin seeds
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Feel free to use the “swap” feature and adjust brands and quantities as needed.
Method
Lemon & Pumpkin Muffins is a community recipe submitted by Dr_Chanelle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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