- 15g (½ oz) butter
- 150g (5 oz) fine wholemeal flour
- 75g (3 oz) cornmeal or fine polenta
- 5ml (1 tsp) ground cinnamon
- 5ml (1 tsp) baking powder
- 2.5ml (½ tsp) bicarbonate of soda
- 50g (2 oz) slivered almonds
- 1 large egg, beaten
- 175g (6 oz) pumpkin purée, fresh or canned
- 175ml (6 fl oz) buttermilk
- Preheat the oven to 180°C/fan 160°C/gas 4. Line 12 deep muffin tins with muffin paper cases.
- Melt the butter in a small saucepan, then allow to cool.
- Mix together all the dry ingredients in a bowl, then add the nuts.
- Beat the egg with the pumpkin purée and the buttermilk, then add the melted butter.
- Tip the paste into the flour mixture, then mix the muffin batter together quickly, using either a metal spoon or a palette knife.
- Divide the mixture between the paper cases and bake for 25 to 30 minutes, until set and browned. The muffins are cooked when a fine skewer that has been inserted into them comes out clean.
- Leave to cool slightly before eating warm.
- Lashings of butter with grated cheese or jam, depending on your mood, goes well with these muffins.
- These muffins aren’t very sweet. You can add some sugar to the mix before baking.
- I used roasted kabocha squash in this recipe and swished it in a food processor.
- Serving Size: 1 serving
- Calories: 112
- Sugar: 1.6 g
- Sodium: 26 mg
- Fat: 4.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 15.4 g
- Fiber: 3.3 g
- Protein: 3.8 g
- Cholesterol: 19 mg