ROSEMARY & PUMPKIN MUFFINS

ROSEMARY & PUMPKIN MUFFINS
1/2 Jap pumpkin
1/2 TBS grated ginger
1/2 cup finely chopped rosemary
2 cups of wholemeal spelt flour
1 cup wholemeal cake flour
1 cup of firmly packed coconut sugar
1.5 TBS of baking powder
1/2 TBS bicarb soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 TBS pink salt
1/2 tsp all spice

Makes approximately 15-20 muffins

NB:All items in bold are available from the pantry
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https://orders.eatapp.online/menu/thepantry

METHOD:
1. Preheat oven to 180 degrees celsius. Line 2 muffin trays with baking paper squares or silicone patties.
2. Sift all your dry ingredients together in a bowl ( or pour directly in a food processor & blend on high for 15 seconds or so.)
3. Make a well in the centre & add in your wet ingredients. Stir until just combined.
4. Transfer the mix into the muffin trays & cook for 20-25 minutes. Or until a skewer comes out clean
5. Place on a cooling rack for 10 minutes & then devour.

These are great on their own but sensational with coconut yogurt & a drizzle of vegan caramel sauce or maple syrup.

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