Pumpkin & Rosemary Muffins

60ml/2fl oz olive oil, plus extra for greasing

180g/6½oz self-raising flour

130g/4½oz wholemeal 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/4fl oz plain yoghurt

275ml/10fl oz milk

1 tbsp honey

240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes

handful pumpkin seeds

Copyright © Allesley Park Walled Garden. All rights reserved.

So you have had a bumper crop of pumpkin and squash and you maybe running out of ideas about how to use it before it’s past its best.


You could make soup of course and freeze it. Then again you could make these wonderful muffins. If you are looking for food ideas for Halloween, Guy Fawkes night or any autumn occasion these muffins will go down well with your guests.  


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.

Serve and enjoy.


This recipe can be seen on the BBC food website cooked by the wonderful Lorraine Pascal