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Pumpkin muffins

Pumpkin muffinsPumpkin muffins
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 12

Muffins don't have to be over-sweet cakes. These savoury, healthy pumpkin muffins make a packed lunch amazing. Also great alongside a bowl of soup.

By Lorraine Pascale

From Baking Made Easy

Shopping list

Ingredients

Recipe tips

Method

  1. 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.

  2. 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.)

  3. Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.

  4. 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.

  5. 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.

Recipe tips

Be careful not to over-work the muffin mixture which will produce a heavy texture.