Pumpkin Muffins

Makes: 12

Ingredients:

1 cup all-purpose (plain) flour
2/3 cup caster sugar
1 1/2 teaspoons mixed spice
1 teaspoon baking powder
1/2 cup pecans, chopped
1/2 cup sultanas
1/2 cup cooked pumpkin
1/4 cup milk
1 egg, beaten
3 tablespoons oil

Microwave Method:

1. Combine the first 6 ingredients. Mix well.
2. Add remaining ingredients and stir until dry ingredients are moistened.
3. Divide the batter evenly into a greased muffin tray.
4. Cook for 4-6 minutes on MEDIUM HIGH.
5. Allow to stand 1-2 minutes before turning out.
6. Serve hot with butter.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine the first 6 ingredients. Mix well.
3. Add remaining ingredients and stir until dry ingredients are moistened.
4. Divide the batter evenly into a greased muffin tin.
5. Place on Low Rack. Bake for 12-14 minutes on LOW MIX/BAKE.
6. Serve hot with butter.

Blueberry Muffins

Makes: 18 (top right in photo)

Ingredients:

2 cups self-rising (raising) flour, sifted
1/2 teaspoon bicarbonate of soda
1/2 cup bran
2 tablespoons sugar
1/2 cup milk
1/4 cup sour cream
2 eggs, lightly beaten
3 ounces (90 g) butter, melted
8 ounces (250 g/punnet) blueberries

Microwave Method:

1. Mix flour, bicarbonate of soda, bran and sugar together.
2. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
3. Fold through blueberries.
4. Spoon into a greased muffin tray.
5. Cook for 3 1/2-4 minutes on MEDIUM HIGH.
6. Allow to stand 1-2 minutes before turning out.
7. Serve hot with whipped cream.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix flour, bicarbonate of soda, bran and sugar together.
3. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
4. Fold through blueberries.
5. Spoon into a greased muffin tin.
6. Place on Low Rack. Bake for 10-12 minutes on LOW MIX/BAKE.
7. Serve warm with whipped cream.