Pumpkin And Rosemary Muffins
These delicious pumpkin rosemary muffins are the perfect balance of savory and sweet. With the warm aroma of rosemary and the sweetness of honey, they are sure to be a hit at any gathering or as a special treat for yourself. The addition of pumpkin adds a soft texture and subtle flavor to these wholesome muffins. Enjoy them fresh out of the oven for a comforting and satisfying snack or meal accompaniment.
— Constant Cookbook
Ingredients
- 60ml/2fl oz vegetable oil
- 180g/6½oz self-raising flour
- 130g/4½oz wholemeal flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch salt
- 3 fresh rosemary
- 2 free-range eggs
- 100ml/4fl oz plain yoghurt
- 275ml/10fl oz milk
- 1 tbsp honey
- 240g/8½oz cooked pumpkin
- handful pumpkin seeds
Instructions
- 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.
- 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.)
- Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.
- 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.
- Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20â25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12
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