Chocolate Butternut Muffin

Chocolate Butternut Muffin

2 cups cake flour

2 cups cooled butternut puree
3 teaspoons baking powder, slightly heaped
2 ½ tbsp cocoa powder
1/2 teaspoon salt
½ tsp ground cloves
3/4 cup white sugar
1 tsp ground ginger
1 egg
1 tsp ground nutmeg
1 cup milk
1 ½ tsp ground cinnamon
1/4 cup vegetable oil

 

Preheat oven to 200˚C.

Mix the flour, baking powder, salt, sugar, cloves, ginger, nutmeg, cinnamon & cocoa powder in

large bowl. Beat the pumpkin puree, add the egg, then the milk & oil, beat till smooth. Stir

the pumpkin mixture into the dry ingredients, until no dry flour can be seen.

Spoon into 12 big muffin pans nearly to the top of each muffin hole. Bake for 20 min, or till

skewer inserted comes out clean. Let muffins cool down before you start with your icing

 

Chocolate spiced icing

1 ¼ cup icing sugar

10 tsp hot tap water
1 ½ heaped tbsp cocoa powder
1 ½ tsp Pimento all spice (or mixture of cloves, ginger, nutmeg & cinnamon)
Mix everything together. Pour over muffins, add vermicelli if you want.

 

Alma Pretorius