Pumpkin and Rosemary Muffins
These savoury muffins were a flavoursome accompaniment to the Pumpkin and Chilli Soup, as well as being an economic solution to using up leftover pumpkin at Hallowe’en! The baking paper cases can be a bit fiddly, but you can just use normal muffin cases if you prefer. Lorraine Pascale does use the word “scrumbunctiousness” to describe these in her Baking Made Easy book, which is a pretty good point of reference for their moist, light texture.
Preheat the oven to 200degC. Cut out 12 squares of baking paper, approx 14x14cm each. Oil the muffin tin and push the squares down into each hole so the paper sticks up. The squares of paper have a habit of popping up out of the holes, which is OK for now as once the muffin mixture is spooned in the squares will stay down.
In a large bowl, sift 180g self-raising flour, 130g wholemeal flour, 1 tsp baking powder and half a tsp of bicarbonate of soda together, then stir in a good pinch of salt and 3 sprigs of rosemary, very finely chopped. Put aside the wholemeal husks that will be left in sieve, as these will be sprinkled over the top of the muffins.
In a medium bowl, mix 160g of cooked pumpkin (cut into .5cm dice), 2 lightly beaten eggs, 100ml plain yoghurt, 275ml milk, 3 big squidges of honey and 60ml vegetable oil – stir well until they are all combined. Pour the wet ingredients into the dry and, using a large spoon and about 8 turns, mix all the ingredients together. It does not take much to over-mix muffins at this stage and although the end result will still taste sublime the texture will not be as tender. Leave the mixture to stand for 5 minutes, then spoon into the paper cases.
Sprinkle the leftover wholegrain flour, 80g of diced pumpkin, and a few pumpkin seeds over the muffins. Bake in the centre of the oven for 20-25 minutes, or until the muffins are risen and a skewer inserted in the middle comes out clean.