Pumpkin and Rosemary Muffins

Savoury, moist muffins made with pumpkin, fresh rosemary, and wholemeal flour, topped with crunchy pumpkin seeds and baked until golden.

Baking Vegetarian Healthy Savoury Pumpkin

Estimated Nutrition

Calories

207

kcal / serving

2484.5 kcal total

Carbs

27.2g

per serving

326.8 g total

Fat

8.2g

per serving

98.4 g total

Protein

6.1g

per serving

72.8 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

180

Self-Raising Flour

tsp

Baking Powder

0.5

tsp

Bicarbonate Of Soda

Dairy

piece

Egg

Free-range, lightly beaten

100

Plain Yoghurt

275

Milk

GrainsCereals

130

Wholemeal Flour

NutsSeeds

pinch

Salt

sprig

Rosemary

Fresh, finely chopped

handful

Pumpkin Seeds

OilsFats

Vegetable Oil

Plus extra for greasing

Other

tbsp

Honey

Vegetables

240

Pumpkin

Cooked, cut into 0.5cm cubes

Method

Preheat the oven to 200°C and line a 12-hole muffin tin with oil and baking paper.

Sift flours, baking powder, and bicarbonate of soda into a bowl, then stir in salt and rosemary.

Whisk eggs, yoghurt, milk, honey, and vegetable oil in a separate bowl until combined.

Fold wet ingredients and most of the 240g pumpkin into the dry mixture without over-working.

Spoon batter into cases and top with remaining pumpkin and pumpkin seeds.

Bake in the oven for 20–25 minutes until well risen and a skewer comes out clean.