Baked Butternut Fritter
250 g pumpkin, steamed, drained
2 x-large eggs½ cup milk
salt
cinnamon
Brown sugar
Mix the cinnamon & sugar. Keep aside.
Preheat oven to 200˚C. Spray a big 6 muffin pan or small 12 muffin
pans. Beat
the eggs & milk together.
Puree the butternut, add the egg mixture, season with salt and pour
into the
muffin pan. It will be very runny – that’s how it should be.
Sprinkle a thick layer of cinnamon sugar on top. Bake for 30 minutes,
or till
skewer comes out clean.
Serve with honey, syrup or ginger syrup as a side dish or dessert.
Absolutely brilliant!!! And sooooo much healthier than frying in oil.
Alma Pretorius
