Ingredients:
Dry:
6½ oz self-raising flour
4½ oz wholemeal flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
3 sprigs Rosemary finelychopped
Wet:
2 fluid oz of oil
4 fluid oz of plain yoghurt
10 fluid oz milk
1 tbs honey
2 eggs lightly beaten
Add at end:
9 oz pumpkin cut into ¼ inch cubes and cooked
Pumpkin seeds
Method:
Pre-heat oven to Gas Mark 5; Line muffin tray with paper cases.
Sift dry ingredients together
Combine wet ingredients till well blended.
Stir wet ingrdients into dry ingredients, be careful not to overwork the mixture or it will be heavey.
Fold in cooked pumkin and pumpkin seeds
Spoon mixture into paper cases and cook for about 25 minutes.
Pumpkin Muffins the one's in blue cases are savoury