Pumpkin and Rosemary Muffins

J saw this demonstrated on the TV and also happened to have canned pumpkin lying around, so this became our Saturday afternoon baking project. These muffins are more savory than you might expect, but the combination of rosemary and pumpkin is pretty inspired. The original recipe calls for roasted cubes of pumpkin - I think the puree probably makes the muffin fluffier and more uniform. I love pumpkin in all forms though, so this was certainly very enjoyable, even with the tweaks.

Pumpkin and Rosemary Muffins
Adapted from Baking Made Easy

Ingredients

60ml vegetable oil, plus extra for greasing
180g self-raising flour
130g 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 plain yoghurt
275ml milk
1 tbsp honey
240g pumpkin puree
handful pumpkin seeds

Method

Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. (I don't think you actually need to oil the muffin tin - isn't that the whole point of using the baking paper liners?!) 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 pumpkin puree, 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.

Sprinkle the reserved wholegrain 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 eat at any time of the day.