Butternut Squash and Rosemary Muffins

Butternut-Squash-and-Rosemary-Muffins-(4400)

Back to baking. This is the first recipe I tried from Baking Made Easy. It’s also one of the reasons I bought this book. Now if you read one of my previous entries you will know the story behind this, so I won’t bore you again with it. What I will say is that recipes on television almost always look better and/or easier than in real life, and this was one of those instances. However I must say that with some little tweaks here and there these muffins will be some of the best you’ve ever tried. I really really like them. They are also the first sweet and savoury muffins I ever tasted or made. I think this is also one of the rare occasions where I used self-raising and wholemeal flours, but you will see more of these in future posts.

The usual note before we start: Lorraine’s recipe calls for pumpkin. Now I guess this will be ideal for my Maltese friends because you can find pumpkin all year round in Malta. (Please correct me if I’m wrong.) In the UK it’s only in season in October/November, so I made these muffins with butternut squash instead.

I also would suggest to roast the pumpkin or butternut cubes on a baking tray, whichever one you choose. Please do not boil or steam them because you will end up with soggy muffins (I was about to write “soggy mess” there for a minute.) You want to dehydrate them first. Take my word for it: I really wished I did that for my first batch!

This batter will yield around 12 muffins. Do not worry if they will not rise while baking – they are not being temperamental, they are meant to be somewhat flat. You can substitute the bicarbonate of soda with more baking powder if you like. Ms. Pascale uses fresh rosemary. I had to use the dried version.

  • 180g self-raising flour
  • 130g wholemeal flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons dried rosemary, finely chopped
  • 240g pumpkin or butternut squash, cut into 0.5cm cubes and dry-roasted
  • 2 eggs, lightly beaten
  • 100ml plain yoghurt
  • 275 ml milk
  • 3 tablespoons honey
  • 60ml vegetable oil
  • 2-3 tablespoons pumpkin seeds
  1. Preheat the oven to 200°C/Gas Mark 6, and insert 12 paper cases into your muffin tin. You could also cut squares of baking paper and push them into each hole. The finished product will look like you bought them from a pastry shop.
  2. In a large bowl sift both flours, the baking powder and bicarb, and stir in the rosemary.
  3. In another bowl put 160g of the pumpkin/butternut cubes, eggs, yoghurt, milk, honey and vegetable oil and stir until well combined.
  4. Pour the wet ingredients into the dry ones and use a large spoon to mix: not more than 12 mixes. It’s important not to over-mix as you will end up with a dense muffin at the end. Leave the mixture to stand for 5-10 minutes.
  5. Then pour the mixture into the individual muffin cases. Now sprinkle the remaining pumpkin or butternut cubes and the pumpkin seeds onto the batter. Bake for 25 minutes at which point always insert a skewer at the centre of the muffins to check if they are cooked.

These muffins taste great at any time of the day!

Rob x

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