- 60ml/2fl oz vegetable 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
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.
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 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. Stir
in most of the pumpkin, reserving a little for the top of the muffins.
Spoon the mixture into the muffin cases.
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 eat at any time of the day.