Pumpkin Muffins with Rosemary
Baking and Desserts • Kyrgyzstan
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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