Pumpkin and rosemary muffins

Rosemary and pumpkin muffin

I have always liked muffins, maybe because for me they have a sort of exotic charm. I spent lots of crazy afternoons in Trieste baking, experimenting and eating muffins with friends. These small cakes, sweet or savoury, are always a good snack, especially when home-baked! This recipe is from Lorraine Pascale a chef who hosted a BBC program called “Baking Made Easy”. And actually, this recipe confirmed the name of the program, easy, quick and healthy!

PUMPKIN AND ROSEMARY MUFFIN

Ingredients for 6 muffins:

20 ml sunflower oil, plus extra for greasing
90 g self-raising flour
65 g wholemeal flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
a pinch of salt
2 fresh rosemary sprigs
1 free-range eggs, lightly beaten
50 ml plain yoghurt
185 ml milk
1 tablespoon honey
120 g pumpkin
handful pumpkin seeds

Preheat the oven to 200°C. Cut 6 squares of baking paper and oil a 6 hole muffin tin with sunflower oil. Push the squares down into each hole so that the paper sticks up. Cut the pumpkin into small pieces and steam them until tender. In a bowl sift the flours, baking powder, and bicarbonate of soda and add the salt and the finely chopped rosemary.  Reserve any wholegrain left in the sieve for the topping. In another bowl mix the egg, yoghurt, milk, honey and vegetable oil until well combined. Pour the wet ingredients into the dry and fold the ingredients together moving from bottom to top, do not to over-work the mixture. Pour the mixture into the muffin holes, filling half of them and add some pumpkin cubes. Cover with the rest of the mixture. Sprinkle the reserved wholegrain, pumpkin cubes and the pumpkin seeds over the muffins. Bake in the oven for about 30 minutes, or until the muffins are well risen. A skewer inserted in the centre should come out clean.

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