Butternut (pumpkin) fritter muffins

Serves 6 or 12 fritter muffins, depending on size

250 g pumpkin/butternut, steamed

2 x-large eggs

1/2 cup milk

Salt

2 tablespoons ground cinnamon

1/2 cup white sugar

 

Mix the cinnamon & sugar.

Preheat oven to 200 oC. Beat eggs with milk.

Spray a big 6 muffin pan or small 12 muffin pan.  Puree the butternut, add the egg mixture, season with salt and pour into the muffin pan.  It will be smooth.  

 

Sprinkle a thick layer of cinnamon sugar on top.  Bake for 30 minutes. 

Serve with honey, syrup or ginger syrup.

Serve with ice cream as dessert.

 

Recipe and photo:  Alma Pretorius