These are different, nutritious and easy savoury muffins. Perfect as a lunchtime snack for both adults and children.
170 g self-raising flour (310 ml)
140 g bran-rich self-raising flour (250 ml) 2.5 ml bicarbonate of soda
2.5 ml mustard powder
2.5 ml dried mixed herbs
30 ml parsley, chopped
3 large spring onions, chopped
30 ml chives, chopped 180 ml milk
30 ml cooking oil
1 extra-large egg, beaten 15 ml brown sugar
250 g butternut, cooked and mashed roughly Pumpkin seeds for topping
- Preheat oven to 200oC/180oC/Gas mark 6. Grease 12-cup muffin tin with non-stick cooking spray, or line with greased brown paper squares.
- In a large bowl, sift flour, bran-rich self-raising flour, bicarbonate of soda, mustard powder, dried mixed herbs and salt. Add the bran left over in the sieve.
- Add parsley, spring onions and chives.
- In a separate bowl, whisk together milk, oil, egg and brown sugar. Add mashed butternut. Combine well.
- Make a well in the dry ingredients and pour in the butternut mixture.
- Mix with a fork until combined. Mixture will be lumpy.
- Spoon into muffin tin.
- Sprinkle generously with pumpkin seeds.
- Bake for approximately 15 – 18 minutes until risen and golden.
- Leave in the tin for a few minutes, before removing to cool on a wire rack.
- Use low-fat or skimmed milk instead of buttermilk.
- Use 125 g butternut and 125 g sweet potato for a different flavour.
- Place sweet potato in acidic water once peeled, to prevent discolouring.
- Use a variety of seeds instead of pumpkin seeds to top muffins.
- Make a quick, frosted yoghurt icing with zest of l lemon and 1 orange, juice of 1⁄2 lemon, 125 ml thick Greek yoghurt or sour cream or crème fraiche and 500 ml icing sugar. Mix well and top muffins before serving. Garnish with lemon rind.