Pumpkin and rosemary muffins
Method
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Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
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Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)
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Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.
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Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.
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Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
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Serve and eat at any time of the day.
Ingredients
- 60ml/2fl oz vegetable oil, plus extra for greasing
- 180g/6½oz self-raising flour
- 130g/4½oz wholemeal flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch salt
- 3 fresh rosemary sprigs, finely chopped
- 2 free-range eggs, lightly beaten
- 100ml/4fl oz plain yoghurt
- 275ml/10fl oz milk
- 1 tbsp honey
- 240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes
- handful pumpkin seeds
Shopping List
Pumpkin and rosemary muffins
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other