Makoenya Pumpkin And Cornbread Muffins

Makoenya Pumpkin and Cornbread Muffins are a delightful fusion of traditional Basotho flavors with a modern twist. These muffins are perfect for breakfast, brunch, or as a snack.

Makoenya Pumpkin And Cornbread Muffins

Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin, sugar, vegetable oil, and eggs until well combined.
  3. In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
180 per muffin
Carbohydrates
25g
Protein
3g
Fat
8g

Supplies

Muffin tin Paper liners Mixing bowls Whisk Spoon

Tools

Oven Wire rack

Serving suggestions

Serve the Makoenya Pumpkin and Cornbread Muffins warm with a dollop of butter or a drizzle of honey.

Tips & tricks

For a savory twist, add a handful of shredded cheddar cheese to the batter before baking.

Cost

$8