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Orange and Butternut Pumpkin Muffins

Orange and Butternut Pumpkin Muffins

1/2 small butternut pumpkin
Vegetable oil in a spray bottle, or 1 teaspoon vegetable oil
3 oranges
2/3 cup chopped pitted dates (16 to 18 dates)
2 tablespoons packed brown sugar
2 tablespoons canola oil
1 tablespoon honey
1 egg, lightly beaten
2 egg whites, lightly beaten
1 1/2 cups semolina flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon

Preheat the oven to 180C. Place the pumpkin on a baking sheet and bake for 40 minutes, or until soft. Allow to cool, cut in half, and scoop out the seeds. (Reserve them for another use if you wish.) Scrape 3/4 cup of the cooked pumpkin into a mixing bowl.

Meanwhile, spray a 12-cup capacity nonstick muffin tin with vegetable oil and set aside.

Grate the oranges to make 2 teaspoons of zest. Peel the remaining oranges and separate the segments of all 3 oranges. Remove all pith. Cut the outer membrane from the orange segments. Chop the segments and add to the cooked pumpkin. Mix in the orange zest, dates, brown sugar, oil, honey, and the beaten egg and egg whites.

In a separate mixing bowl, combine the semolina flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon. Pour the pumpkin mixture into the dry ingredients and mix well.

Pour the batter into the prepared muffin cups, filling them about 2/3 full. Bake for 30 to 35 minutes, or until the tops of the muffins are golden brown and when a skewer inserted into the centre of a muffin comes out clean. Turn onto a wire rack. Can be served warm or cool.


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