Pumpkin & Chutney Muffins

Ingredients

2 cups	Self raising flour
1 cup	Pumpkin, cooked, mashed, cold (Main)
½ tsp	Ground cinnamon
½ tsp	Ground nutmeg
½ tsp	Baking soda
1	Egg
½ cup	Milk
¼ cup	Canola oil, or grapeseed oil

Topping

3 Tbsp

Apricot jam, or sweet chutney

Directions

1. Set oven to 180 degC. Lightly grease a 10-12 hole muffin pan or line with paper liners.
2. Sift flour, spices and baking soda into a bowl. Stir in sugar.
3. Combine the egg, milk, oil and pumpkin, until smooth.
4. Add to dry ingredients and mix until just combined.
5. Spoon into prepared muffin holes. Top with a dab of chutney.
6. Bake for about 20 minutes or until a skewer inserted in the centre comes out clean.

Tip :About 300g of peeled and seeded raw pumpkin provides 1 cup of mashed cooked pumpkin.