INGREDIENTS
2 cups (280g) cake flour
4 tsp (20ml) baking powder
2 tsp (10ml) ground cinnamon
½ tsp (2ml) mixed spice
¼ tsp (1ml) salt
2 eggs
¾ cup (160g) castor sugar
1 orange, zest and juice
½ cup (125ml) Clover Full Cream Milk
½ cup (115g) Clover Springbok Butter, melted
¾ cup (170g) pumpkin, cooked and mashed
1 apple, peeled and grated
CRUMBLE TOPPING
¼ cup (35g) self-raising flour
¼ cup (50g) brown sugar
1 tsp (5ml) ground cinnamon
4 tsp (20g) Clover Springbok Butter
2 tsp (10ml) water
Method
Preheat oven to 200°C.
Sift the flour, baking powder, cinnamon, mixed spice and salt together.
In another large bowl whisk the eggs and sugar together for 2 minutes.
Then whisk in the orange juice and zest, milk and butter.
Fold in the pumpkin and apple.
Sift the flour mixture on top of the milk mixture and carefully fold in – do not over mix.
Divide the mixture into a 12-division muffin pan.
TOPPING
Place all of the dry ingredients into a bowl and rub the butter lightly into the mixture, using your finger tips and add the water.
Sprinkle over the tops of the muffins and bake for 20–25 minutes or until an inserted skewer comes out clean.
CLOVER INGREDIENTS USED IN THIS RECIPE
