Pumpkin Muffins Recipe
INGREDIENTS
1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter cut into chunks
1 cup golden raisins
1/2 cup walnut halves – coarsely chopped
2 extra large eggs
1/2 cup orange juice
2 teaspoons finely grated orange zest
2 teaspoons finely chopped fresh rosemary
1 cup fresh pumpkin purée
12-cup non-stick muffin pan – lightly buttered
METHOD
Preheat oven to 190°C.
Place the flour, sugar, baking powder and salt in the bowl of a food processor. Process at high speed for 15 seconds. Add the chunks of butter and process until crumbly. Transfer to a large bowl, stir in the raisins and walnuts and set aside.
Place the eggs in a medium bowl and whisk until well blended. Add the orange juice, orange zest, rosemary and pumpkin purée and whisk again until well blended. Add the pumpkin mixture to the dry ingredients and stir until just moistened. Spoon the batter into the prepared molds. Bake for 30 to 35 minutes, until golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before un-molding the muffins.
