Spiced pumpkin and sultana muffins

(makes 12 muffins)

From the Muffin Bible

I am finally entering the world of savoury muffins due to a congee food strike during and post-sickness by my little one. This has been an interesting discovery though and I have been pleasantly surprised at how tasty savoury muffins can be, despite a lifetime of prejudice thinking that savoury muffins are somehow wrong compared to mixed berry, apple and cinnamon and all the delicious fruit and chocolate flavours out there! I guess pumpkin and sultanas are borderline sweet to savoury though; the spices in this one remind me of Christmas - something between a warm pumpkin soup and a tasty pumpkin pie! :)

Prep time: 20 min
Cooking time: 20-25 min

Ingredients
1 cup plain flour
1 cup wholemeal flour
1/4 cup brown sugar
1 tbsp baking powder
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves 
1/2 to 3/4 cup sultanas
2 eggs
1/4 cup vegetable or olive oil
3/4 cup milk
1 cup roasted pumpkin puree (approximately 270g, or 400-500 g raw pumpkin, roasted and mashed)

Method
1. Preheat the oven to 200 C and line the muffin tray, spraying the insides of the liners or the tray with oil.
2. In a large bowl, mix the flour, sugar, baking powder, spices and sultanas.
3. In a separate bowl, beat together the eggs, oil, milk and pumpkin.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Spoon evenly into the muffin pan.

5. Bake for 20-25 minutes, or until a knife comes out clean.