Pumpkin Muffins with Rosemary

Description

These muffins are delightful with the combination of rosemary and pumpkin. The pumpkin is sweet, while rosemary, an unusual spice for desserts, provides a complex aroma. It results in a warming dessert that appeals to the senses during the darker times of the year.

Ingredients

• Vegetable Oil - 0 fl oz
• Self-rising flour - 5 oz
• Wheat Flour - 5 oz
• Baking Powder - 1 tablespoon
• Salt - a pinch
• Activated Baking Soda - ½ spoons
• Rosemary - 1 sprig
• Chicken Egg - 2 pieces
• Milk - 10 fl oz
• Honey - 1 tablespoon
• Pumpkin - 10 oz
• Pumpkin seed oil - 2 spoons

Step by Step guide

Step 1

Boil the pumpkin and cut it into small cubes. Preheat the oven to 390°F. Grease 12 muffin tins with oil.

Step 2

Sift the flour, baking powder, and baking soda into a large bowl. Add salt, rosemary, and whole wheat flour (set aside some whole wheat flour for later use).

Step 3

In a separate bowl, mix the eggs, milk, honey, and vegetable oil. Combine the dry and wet mixtures using a whisk. Fold in most of the pumpkin, reserving a little for decorating the muffins. Spoon the batter into the molds.

Step 4

Sprinkle with the remaining whole grain flour, arrange the pieces of pumpkin, and sprinkle with seeds. Bake for twenty minutes.

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