It’s Secret Recipe Club time again! This month, I was assigned to Food Ramblings. You would think I was assigned to myself the way I ramble on about food but it turns out there are a lot of ramblers out there. Elizabeth likes cooking, travelling and eating just like me so it’s no wonder I found lots of delicious treats on her blog.
Elizabeth and I have more in common than just food though, we were both brides last year and both care about eating well but of course making lots of room for treats.
As I perused her blog, searching for my secret recipe, I peered over my shoulder at the pumpkin that had been staring at me for a little over a week. I’m not a big pumpkin eater. He came in my HomeFresh organics mixed box and I’d been looking for a way to use him up. I deliberated between pumpkin chocolate chip bars and apple pumpkin muffins for a few days before finally deciding to go with the pumpkin and apple muffins.
It was a good thing I made up my mind because if I’d waited much longer I think the pumpkin might have grown legs and walked out the door. I’ve never seen anything like it before. You can probably guess what I did with the insides of the pumpkin. Yes quite a few little sprouts are now buried in the garden and I may have done a little seed bombing in other ares too. I’m just spreading the pumpkin love.
To get him ready for baking, I sliced it in half, dug out the babies and placed the two halves face-down on a baking sheet. I baked them at 180C fan-forced for about an hour (til a knife went through them easily) then let them cool, scooped out the flesh and pureed it in the blender (I froze the leftovers in 1/2 or 1 cup bags).
The other reason I chose muffins was so I’d have an excuse to use the cute pink and white cases mum gave me a few months ago (see I really am digging into my supply). Aren’t they pretty? I’m a sucker for anything with cinnamon and other warming spices like cardamom and ginger so I was practically drooling as these were baking.
The smell drifting from the oven would warm any winter day or fit well with the wet weather we’ve been having recently. I could barely wait for them to cool before biting into them. Actually that’s another good thing about muffins, you don’t have to wait for them to be totally cool before you dig in.
These babies were dense and sweet but the spices made them so homely while the apples gave them little bursts of crunch. Muffins are best eaten on the day of baking so I wrapped them up and popped them in the freezer ready for quick breakfasts and slightly naughty snacks. Enjoy!
What about you? Have you ever cut into a fruit to see it has sprouted? Do you like to bake with pumpkin?
- 2 cups plain flour
- ½ cup rolled oats
- ½ cup brown sugar
- 3 tbs honey
- 1 tbs pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 eggs, lightly beaten
- 1 cup pumpkin (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 medium apples, cored, and sliced into small chunks
- Preheat oven to 160C fan-forced and line a 12-hole muffin tray with muffin liners.
- Line another one with 6 (18 total).
- In one large bowl, combine all the dry ingredients.
- In another bowl, stir the eggs, pumpkin puree and olive oil together.
- Stir the wet ingredients into the dry ingredients then fold in the apple.
- Divide the batter between the muffin cases.
- Bake the muffins for 35-40 minutes or until a cake tester comes out clean.
- Leave them to cool on a wire rack for a little before devouring.
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