Pumpkin and Rosemary Muffins
less than 30 mins
10 to 30 mins
- 60ml vegetable oil, plus extra for greasing
- 130g Grand Mills Wholemeal flour
- 180g self-raising 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 plain yoghurt
- 275ml milk
- 1 tbsp honey
- 240g cooked pumpkin, cut into ½cm cubes
- handful pumpkin seeds
1 - Preheat the oven to 200C. 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.
6 - Serve and eat at any time of the day.