We arrived home on Thursday from a wonderful holiday on
the Greek island of Symi. The need to
dig out winter coats, hats, scarves and boots so we could take Doug the Pug for
a walk, and one day back in a grey office on Friday left me with serious post-holiday
blues! This morning I decided the only
way to cope was to embrace the onset of autumn with some baking – pumpkin muffins
choc full of dark chocolate chunks.
These definitely put a smile back on my face!
Ingredients
4 oz caster sugar
2 eggs
1/3 cup (85ml) vegetable oil
2/3 cup (170ml) pumpkin purée
3 tbsp golden syrup
2 tbsp camp coffee essence
2 tbsp natural yoghurt
6 oz self-raising flour
½ tsp baking powder
Pinch of salt
1 ½ tsp cinnamon
1 tsp ground ginger
½ tsp allspice
4 oz dark chocolate, chopped
Method
- Preheat the oven to 180°C and place 12 muffin cases in tins.
- In a large mixing bowl, add the sugar, eggs, oil, pumpkin, golden syrup and coffee essence and beat well. Stir in the yoghurt.
- Sift in the flour, baking powder, salt, cinnamon, ginger and allspice and use a large metal spoon to fold the ingredients together.
- Fold in the chopped chocolate.
- Carefully spoon the mixture into the muffin cases and bake for 15-20 minutes or until a cake tester comes out clean, then leave to cool on a wire rack.
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