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!
Preheat the oven to 180C Fan. Line a 12 muffin tin with 12 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** 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