< Kitchen
< Winter Warmers

Chicken Stock
Hedgehog Cake
Speculaas Biscuits
Austrian Apple Cake
Plum Squares
Apple and Sausage Loaf
Orange and Walnut Loaf
Pumpkin Pie
Beef and Guinness Casserole
Roasted Pumpkin Soup
Soda Bread
Pumpkin and Orange Muffins
Quince Vodka
Mash O’ Nine Sorts
Pork Sausages with Beans
Posh Polenta Pancakes
Basic Muffins
Dainty Toasties
Awesome American Pancakes
Orange and Rhubarb Crumble

Pumpkin and Orange Muffins

You can make the pumpkin purée for these delicious and nutritious muffins by steaming pumpkin pieces for about 15 minutes, then blending them to a purée. Or use tinned pumpkin – though you may need to add more orange juice to get the right consistency.

250g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
½ teaspoon salt
1 tsp ground cinnamon
½ tsp each of ground ginger, nutmeg and cloves
150g caster sugar
Grated rind and juice from 1 orange
1 egg, beaten
200ml puréed pumpkin
90ml vegetable oil

For the orange icing:
100g icing sugar, sieved
3 tsp orange juice
Grated orange rind

Prepare 12 muffin tins with cases. Heat the oven to 190 degrees C (fan oven 180 degrees C), Gas Mark 5.
In a large bowl place the flour, baking powder, bicarbonate of soda, salt, spices, sugar and orange rind. In another bowl mix the orange juice, egg, pumpkin purée and oil. Pour the liquid mixture into the dry ingredients and stir lightly until just combined. It is important not to over stir. Spoon the batter in the prepared muffin cases and bake for 20 mins.
Leave to cool and make the orange icing by combining the icing sugar and orange juice together. Place a blob on top of each muffin and sprinkle with the orange rind.