Pumpkin and Chocolate Chip Muffins
Treat: A super yummy taste combo from our great friend Louise that is a treat at any time of the year – or of the day!
Trick: To serve them with lashings of our Greek style yogurt with Honey.
Louise is frighteningly good at creating delicious baking recipes for home-cooking. Try these and see if you can make them last 2 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.
*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!
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