Sweet Acorn & Pumpkin Muffins

This recipe uses acorn flour that needs to be made following the process outlined in the previous post. You could also make this without acorn flour...but need I say it, that's cheating. The flavours in this muffin are inspired by an amazing pumpkin pie I had when I happened to be in Hawaii during thanksgiving.

Preparation time (not including acorn flour processing): 45 mins

Cost: ~ $3 for 12+ muffins

Ingredients

1 cup acorn flour

1 cup plain white flour (if you want them gluten free, use 2 cups acorn flour instead)

1 1/2 cup mashed pumpkin (boil, mash then cool before using)

1/2 cup brown sugar

1 cup currants

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp all spice

4 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 eggs lightly beaten

2 tsp vanilla essence

100ml vegetable oil (macadamia would be perfect, but anything's ok)

Instructions

1. Preheat oven to 200 degrees C.

2. Grease muffin pan

3. Put all ingredients into a bowl. Mix until blended. Spoon into muffin pan.

4. Cook for 20 mins or until a skewer inserted into a muffin comes out clean.

Note: Replace currants with chocolate chips for a different twist.