Sunflower Pumpkin Muffins

• 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.