PUMPKIN AND ROSEMARY MUFFINS
I wrote this in November, when pumpkins had been whisked away for Halloween, so I had to substitute a butternut squash. To cook a small amount of pumpkin, dice into cubes and place in a pan with just enough water to cover. Bring to a boil, then lower the heat and pop on a lid, slightly askew. Boil/steam for 5 to10 minutes and top up with water if needed. Drain and use. These muffins don't rise loads but they have a flavorsome, moist crumb.
Provided by Lorraine Pascale
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut out 12 squares of parchment paper measuring about 5 1/2 x 5 1/2in (14 x 14cm). Oil the muffin pan and push the squares down into each hole so the paper sticks up just like the muffins you can buy in the coffee shop. The squares have a habit of popping up out of the holes, which is okay for now because once the muffin mix is spooned inside the squares will stay down. Alternatively, use ready-made paper muffin cases.
- In a large bowl, sift the flours, baking powder, and baking soda, then stir in the salt and rosemary. If there is any whole wheat left in the sifter from the whole wheat flour, keep this for the topping.
- In a medium bowl, put the rest of the ingredients, apart from a third of the pumpkin, and stir well so all the liquid is well combined. Pour the wet ingredients into the dry and, using a large spoon and no more than 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. Let the mixture stand for 5 minutes, then spoon the mixture into the paper cases.
- Sprinkle the whole wheat, reserved pumpkin, and the pumpkin seeds over the muffins. Bake in the center of the oven for 20 to 25 minutes, or until the muffins are well risen and a skewer inserted in the center comes out clean.
- Good for breakfast, good for lunch, and good for just about any time of the day for a snack. For canapes these can be made in mini muffin cases as mouthful morsels of scrumbunctiousness.
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Jack Stringer
[email protected]These muffins were a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Saleem Chandia
[email protected]I made these muffins for a bake sale and they were a huge hit! Everyone loved the unique flavor.
Pumpkin Mckinzy
[email protected]These muffins were perfect! They were moist and fluffy, with a delicious pumpkin and rosemary flavor.
Nyifan Raphael
[email protected]The muffins were a little bland. I think I would add some spices next time, like cinnamon or nutmeg.
Chad Badger
[email protected]These muffins were very easy to make and they turned out delicious! I will definitely be making them again.
msi msi
[email protected]I loved the unique flavor of these muffins. The pumpkin and rosemary complemented each other perfectly.
FMG
[email protected]These muffins were a bit too dry for my taste. I think I would add an extra egg next time.
Tom Marcum
[email protected]I followed the recipe exactly and the muffins came out perfectly. They were moist and flavorful, with a beautiful golden brown crust.
Javonte Hollis
[email protected]These muffins were easy to make and turned out great! I will definitely be making them again.
Zoe Pickering
[email protected]I made these muffins for my family and they loved them! The pumpkin and rosemary flavors were a unique and delicious combination.
Isaiah Robertson
[email protected]These pumpkin and rosemary muffins were a hit at my brunch party! They were light and fluffy, with a perfect balance of sweet and savory flavors. The rosemary added a nice touch of herbaciousness.