I love the pumpkin season. Pumpkins are just so delicious and versatile. They are great for soups, roasts, pies, pastas…not to mention Halloween carvings (although I’m not good at those).
Now you probably wonder about the pumpkin/miso combination. I tell you what, miso is a very underrated ingredient, which can add an amazing additional flavour to your cooking, like curries, purees or in this case – muffins, which taste absolutely amazing.
This was a trial of the combination and I absolutely loved, so I’m keen to experiment with adding other things like seaweed or kale.
Give these a go and let me know what you think. What experimental flavor combination have you tried?
PUMPKIN, MISO AND WILD GARLIC MUFFINSCourse: Baking and Desserts, Breakfast
300g flour (half wholemeal, half white)
2 tsp baking powder
¼ tsp bicarbonate of soda
1 tsp garam masala
3/4 cup cooked and mashed pumpkin
small bunch wild garlic leaves, finely chopped (can use chives as substitute)
1 tsp brown sugar
100ml olive oil
1 rounded tbsp miso
- Preheat the oven to 180C
- Whisk the eggs in a large bowl. Mix in oil, milk, yoghurt, and miso. Stir in the pumpkin until well combined.
- Sift the flour, baking powder and baking soda into the mixture. Add garam masala and wild garlic leaves. Mix with a wooden spoon for a smooth batter.
- Divide the mixture between 12 large muffin silicon moulds. Sprinkle with your choice of seeds (you can use sunflower, pumpkin or poppy)
- Bake for about 40 minutes or until muffins are well risen and golden.
- Serve immediately.
- This recipe makes 12.