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
1. 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.
2. 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.
3. Add parsley, spring onions and chives.
4. In a separate bowl, whisk together milk, oil, egg and brown sugar. Add mashed butternut. Combine well.
5. Make a well in the dry ingredients and pour in the butternut mixture.
6. Mix with a fork until combined. Mixture will be lumpy.
7. Spoon into muffin tin.
8. Sprinkle generously with pumpkin seeds.
9. Bake for approximately 15 – 18 minutes until risen and golden.
10. 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 ½ 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