I’m always trying to find ways to reduce waste so when I have apples in the fruit bowl that are a little too ripe or my generous neighbour gives me windfall apples from her tree I have to use them.
It’s been an especially busy few weeks here in my kitchen with lots of assignments and deadlines. Don’t get me wrong, I adore the fact that I do this for a living now, but at the moment I’m feeling there’s been very little time for just experimenting in the kitchen and blogging for the sheer fun of it. Nevertheless, I’m reasonably caught up with things now which means more time for getting creative, and using up the contents of my fridge and larder.
I worked some years ago with the gorgeous Bridget from New Zealand, a fabulous baker, we often shared recipes and this is one of hers. I have played around with the ingredients and flavour combinations to suit what I have in stores. They are always a winner as they’re a super tasty snack and a great addition to a lunch box or if you’re on the go.
The second recipe couldn’t be more seasonal, with the huge assortment of pumpkins on offer at my local greengrocer I had to include it in this muffin recipe. Pumpkin is an incredibly versatile vegetable, I love it as the main ingredient in a Thai curry or roasted and topped with nuts, soft goats’ or blue cheese and rocket pesto, it’s utterly delicious.
Pumpkin & Dark Chocolate Muffins
- For the pumpkin puree, peel the required amount of pumpkin and cut into 2cm dice, place into a saucepan with water to cover. Boil until tender and drain, place back into the saucepan and on a low heat steam any excess moisture. Mash with a potato masher and cool ready to use.
Pumpkin & Chocolate Chip Muffins
- 200 g Pumpkin puree
- 180 g Plain Flour
- 150 g Light Brown Sugar
- 150 g Sunflower Oil
- 2 Eggs
- 50 g Oats plus for sprinkling on top of the muffins before baking.
- 1 1/2 Tsp Bicarbonate of Soda
- 1 1/2 Tsp Baking Powder
- 60 g Dark Chocolate chips or chopped chocolate I used 54% Cocoa solids
- 1 Tsp Cinnamon
- Preheat the oven to 180C Fan. Line a muffin tin with muffin cases.
- Sift the flour into a bowl and then add the oats, bicarbonate of soda, baking powder, cinnamon and chocolate chips.
- In another large bowl crack the eggs and whisk lightly with the sugar and then pour in the oil, now add the pumpkin puree and stir to incorporate.
- Now add the flour, fold and stir until combined, don’t over mix. Divide the mixture into 12 cases and sprinkle a little extra oats on the top if you wish, bake for approximately 15-22 minutes or until golden brown. Serve warm or store for up to two days.
*If you are coeliac these Pumpkin and Chocolate muffins can be made with oat flour. I mill my own in my thermomix but I do know that gluten free oat flour is available online from Shipton Mill.