rosemary & pumpkin muffins from "Baking Made Easy" in UK
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
About 1 T finely chopped fresh rosemary180g (6.35 oz) self raising flour130 g (4.6oz)1tsp baking powder1/2 tsp baking soda/bicarbonate sodapinch of salt2 eggs med - large100ml yogurt275 ml milk 60ml vegetable oil240g boiled pumpkin in small squares, or butternut squash2 sqeezes of honeyhandful of pumpkin seeds, and about 3/4 cup of boiled pumpkin squares (like you added to batter) - to put on tops of muffins before baking
1. sift together flours, bicarbonate soda (baking soda), salt, baking powder. set aside bran left in sifter to use on top of muffins
2. lightly mix wet ingredients - use 240g of the pumpkin. The last 50 g will be to top the muffins.
3. Stir max 8 times together
4. put in muffin cups, or spray muffin tin with oil and push squares of baking parchment in baking tin cups. top with bran, a few squares of pumpkin, and a few pumpkin seed.
5.bake 200C (390 F) 20-25 min
They freeze well
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DESERTFLAME.
2. lightly mix wet ingredients - use 240g of the pumpkin. The last 50 g will be to top the muffins.
3. Stir max 8 times together
4. put in muffin cups, or spray muffin tin with oil and push squares of baking parchment in baking tin cups. top with bran, a few squares of pumpkin, and a few pumpkin seed.
5.bake 200C (390 F) 20-25 min
They freeze well
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DESERTFLAME.
Nutritional Info Amount Per Serving
- Calories: 184.3
- Total Fat: 6.9 g
- Cholesterol: 33.3 mg
- Sodium: 191.1 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 1.3 g
- Protein: 5.7 g
Member Reviews