- 1 cup plain flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- 3/4 cup cooked pumpkin
- 1 egg, lightly beaten
- 1/4 cup milk
- 1/4 cup Proteco Sunflower Oil
- 1 cup rolled oats
- 1/2 cup sunflower kernels
- Topping
- 1 tablespoon butter
- 1/3 cup packed brown sugar
- 3 tablespoons sunflower kernels
- 1 tablespoon flour
- 1/4 teaspoon nutmeg
Preheat the oven to 180°C and lightly grease the muffin tray. Combine the flour, sugar, baking powder and mixed spice; mix well. Combine pumpkin, egg, milk and oil; add to dry ingredients; mix only until ingredients are combined.
Stir in oats and sunflower kernels. Fill the muffin tins 3/4 full. Sprinkle with topping. Bake at 180°C for 18 - 22 minutes or until wooden pick inserted near center comes out clean.
Topping: Melt butter. Mix with brown sugar, sunflower kernels, flour and nutmeg until crumbly.
Makes 12 Muffins. | 
