Ingredients:

• 180g softly roasted pumpkin or squash (cooked flesh only)
• 2 ripe bananas (the browner the banana the sweeter for baking)
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 90ml melted coconut oil
• 60ml milk
• 50g granulated sugar
• 280g plain flour
• 1 tsp mixed spice
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 40g dark chocolate chips
• 40g raisins

Kilduff Pumpkin & Chocolate Chip Muffins

The perfect warming treat on an autumn day.

Ingredients:

• 180g softly roasted pumpkin or squash (cooked flesh only)
• 2 ripe bananas (the browner the banana the sweeter for baking)
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 90ml melted coconut oil
• 60ml milk
• 50g granulated sugar
• 280g plain flour
• 1 tsp mixed spice
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 40g dark chocolate chips
• 40g raisins

Method:

1. Heat the oven to 200C | 190C fan | gas 6.
2. Line a 12-cup muffin tin with muffin cases.
3. To roast the pumpkin or squash cut them in half and remove the seeds. Place the two halves on a baking tray with the skin up, flesh down. Bake for appoximately 30-40 minutes until the flesh is soft. Use only the cooked soft flesh in this recipe, not the skin.
4. Place the cooled roasted pumpkin and peeled bananas into a large bowl and mash well. Add the beaten egg, vanilla extract, oil, milk and sugar and mix all the wet ingredients together.
5. In a separate bowl, mix the flour, mixed spice, baking powder and bicarbonate of soda.
6. Pour the wet ingredients into the dry and blend together. The mix should have no flour showing but will be lumpy. In the final strokes add the raisins and chocolate chips.
7. Spoon the mixture equally between the 12 muffin cases.
8. Bake the muffins in the centre of the preheated oven for 20 – 25 minutes until the muffins are golden and risen. The muffins should spring back when you touch the tops.
9. Leave the muffins to cool in the tin for a few minutes and then lift to cool further on a wire rack. Eat fresh on day – warm is best!

Did you know?

All pumpkins and squash are edible, but some varieties are tastier than others. When cooking, look for culinary pumpkins. These will be sweeter and tastier! The very large orange pumpkins are best left for carving at Halloween. Gourds are inedible and only used for decoration.

Top Tip!

Muffins can be frozen! Add a frozen muffin to packed lunch boxes to keep the contents cool. The muffin will defrost in time for lunch!

This recipe has been lovingly created for Kilduff Farm by Sonia Lee, LeeLifeNutition.
Sonia is a business mentor and accredited coach but also an enthusiastic cook, nutritionally conscious recipe writer and food photographer. She has a Diploma in Culinary Medicine and Applied Nutrition. As a mother of two she is passionate about nutritional content, wellbeing and the intelligent sourcing of ingredients in her cooking. Sonia greatly supports the genuine care and attention that the team at Kilduff Farm invests into their pumpkins and is excited to be working with them to develop and promote their use.

sonia.lee2@btinternet.com | leelifenutrition
👨‍🌾 HELLO PATCH 👨‍🌾
⁣
Meet Patch, the newest member of our scarecrow team. He’s been hanging out with us over lockdown and helping tend to The Patch. He’s decided to stick around and is looking forward to seeing you all in a few weeks. 🎃

He’s been here so long, he’s starting to look a little familiar!
⁣
#pumpkinupdate #thepatchkilduff #pumpkinpatchpals #scarecrow #scarecrows2020 #pumpkinnews #kilduffpumpkins #kildufffarm #thepatchkilduff #scottishpumpkins #culinarypumpkins #loveeastlothian #eastlothianpumpkinpatch #northberwick #pumpkinpatch #pumpkins #pumpkinpicking #farmlife #autumn2020 #visitscotland #diversification #pickyourownpumpkins #talesfromthepatch #pumpkinsscotland #pumpkinpickingscotland #eastlothian #myeastlothian #daysouteastlothian #halloween2020
🎃 UPDATE FROM THE PATCH 🎃 

Three weeks to go! Behind all the exciting pumpkin news and pics filling our grid just now, Covid reality is keeping us all in check! We are working incredibly hard to make sure we are doing everything we can to keep The Patch running this year while making sure we keep everyone safe too. We continue to work with East Lothian Council to ensure Scottish Government guidelines are being met and that we are safe to go ahead. We promise to keep you updated with information as and when we have it.

You may have seen over on Native & Wild’s social media that, together, we have made the decision to scale back our food offering on The Patch this year in a bid to help keep you and your little ones safe.

The Native and Wild food truck will still be with us on The Patch but in a slightly different capacity this year. Sadly, they won’t be serving their Posh Stovies, but instead will be selling kick ass coffees, teas, cakes and other sweet treats with a certain theme 🎃

We take your safety extremely seriously so we want to reduce any queues and make your experience at The Patch as fun and relaxing as possible. 

We, more than anyone, know it’s disappointing. This obviously isn’t what we had planned for 2020 on The Patch but we do believe this is the RIGHT thing to do for everyone. 

And next year, it's going to be MEGA 💥

#nativeandwild #kildufffarm #thepatchkilduff #scottishpumpkins #pumpkinpatch #scotchbeef #ruralleaders #scottishfarming #midlothianfood #eastlothian #pumpkinrevolution #ruralcollaboration #supportfarming #farmingfamilies #pumpkins2020 #covid_19 #eventsscotland
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