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