Louise is frighteningly good at creating delicious baking recipes for home-cooking. Try these and see if you can make them last 2 days!

Ingredients.

  • 200g Pumpkin puree (see below*)
  • 180g Plain Flour (see below for Coeliacs*)
  • 150g Light Brown Sugar
  • 150g Sunflower Oil
  • 2 Eggs
  • 50g Oats, plus for sprinkling on top of the muffins before baking
  • 1 1/2 Tsp Bicarbonate of Soda
  • 1 1/2 Tsp Baking Powder
  • 60g Dark Chocolate chips or chopped chocolate, I used 54% Cocoa solids
  • 1 Tsp Cinnamon
  • 450g pot of Tims Dairy Greek style yogurt with honey to serve

Method.

  1. Preheat the oven to 180C Fan.  Line a 12 muffin tin with 12 muffin cases
  2. Sift the flour into a bowl and then add the oats, bicarbonate of soda, baking powder, cinnamon and chocolate chips
  3. 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
  4. 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** Don’t forget the yogurt!

*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.

*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.

** As if they’re not going to eaten by then!

Louise

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