So it’s been quite awhile since I last posted and it’s not due to a lack of baking projects. Rather I’ve been quite busy and it’s been challenging trying to find time between holidays, work and baking (for myself and others).
I’ve recently been attending a couple of bake-related shows – the Cake & Bake show and the BBC Good Food Bakes & Cakes show. They’ve both been revelations as I hadn’t attended one before this year. The shows are full of baking suppliers, wonderful bakes and of course celebrity bakers. I even managed to meet the winner of the Great British Bake Off 2013, the very talented and creative Frances Quinn. And needless to say I stocked up on various baking supplies and had to restrain myself from buying too much!
The shows have since inspired me to be more adventurous with my baking and try out new things more often. Inspired by autumn and Halloween, I wanted to try baking with pumpkin and I found a lovely recipe on The Girl Who Ate Everything‘s website. I’ve made a couple of minor modifications to the original recipe, using a mix of caster and light brown sugar as well as adding sour cream for a bit of tang and walnuts for some crunch. The resulting muffins are light, fluffy and moist. Perfect for a light teatime snack or a slightly naughty but yet a bit healthy (it’s the pumpkin!) breakfast treat. I may even try substituting some of the plain flour for wholewheat flour next time.
Pumpkin, walnut and chocolate chip muffins 2 medium eggs (Uk sizing) 100g caster sugar 80g light brown sugar 213g tinned solid-pack pumpkin puree 3/4 cup (185ml) flavourless oil (corn, vegetable, sunflower) 3 tbsps soured cream 200g plain flour 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/8 tsp all spice 1/2 tsp salt 1/4 cup (28g) walnuts, roughly chopped 60-150g plain chocolate chips (depending on how much chocolate you like!)
- Preheat the oven to 200°C/180°C fan/400°F. Line a standard 12-cup muffin/cupcake tin with paper cases.
- In a medium bowl, combine the flour, baking soda, baking powder, spices and salt. Mix well.
- In a large bowl, beat the eggs, both sugars, oil and sour cream until smooth.
- Add the flour mixture all in one go and fold or gently beat until combined.
- Fold in the chocolate chips, reserving a handful to sprinkle over the tops, and the walnuts.
- Divide the mixture evenly between the 12 cases – I use an ice cream scoop for ease. Sprinkle the remaining chocolate chips over the top of the mixture.
- Bake for 15-18 minutes, or until the tops feel springy and a toothpick inserted into the centre comes out clean.