rosemary & pumpkin muffins from "Baking Made Easy" in UK

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of rosemary & pumpkin muffins from "Baking Made Easy" in UK calories by ingredient


Introduction

This is from the show "Baking Made Easy" in the UK
I am guessing on prep time, and the topping measures as it was not on the TV show This is from the show "Baking Made Easy" in the UK
I am guessing on prep time, and the topping measures as it was not on the TV show
Number of Servings: 12

Ingredients

    About 1 T finely chopped fresh rosemary
    180g (6.35 oz) self raising flour
    130 g (4.6oz)
    1tsp baking powder
    1/2 tsp baking soda/bicarbonate soda
    pinch of salt

    2 eggs med - large
    100ml yogurt
    275 ml milk
    60ml vegetable oil
    240g boiled pumpkin in small squares, or butternut squash
    2 sqeezes of honey

    handful 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

Directions

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.