These lovely little yummies are a healthy(ish) breakfast snack. Sweet potato works quite well in this recipe too, but the resulting muffin will be a little heavier.
250g pumpkin (or butternut
squash), peeled, deseeded and
cut into 5mm cubes (to give
about 175g flesh)
175g wholemeal flour
100g self-raising flour
1 tbsp fresh thyme leaves, roughly
1 tsp bicarbonate of soda
1 tsp baking powder
Pinch of salt
2 medium eggs
225ml semi-skimmed milk
75ml vegetable oil
150ml natural yogurt
50g mature Cheddar cheese,
12-hole muffin tin with paper
Preheat the oven to 220°C, (fan 200°C), 425°F, Gas Mark 7. Line a 12-hole muffin tin with paper muffin cases and set aside.
Put the pumpkin, flours, thyme, bicarb, baking powder and salt in a large bowl. Give them a quick stir together and then make a hole in the centre. Lightly beat the eggs in a medium bowl, then mix in the milk, oil and yogurt until combined.
Pour the wet mixture into the centre of the dry ingredients and mix together using as few stirs as possible (otherwise you will make the muffins too dense and heavy). The mixture will be quite wet.
Divide the mixture evenly into the 12 muffin cases. Sprinkle over the grated Cheddar and bake in the centre of the oven for 20–25 minutes or until a skewer inserted in the centre of a muffin comes out clean.
Once cooked, remove from the oven and set aside to cool just a little as these muffins are best eaten warm.
The muffins do get a bit stuck to the paper when you are taking them out, but the papers are easier to remove when they are a little cooler.
Recipe taken from How To Be A Better Cook by Lorraine Pascale (HarperCollins, £25)
Image credit: Maja Smend