Yoghurt pumpkin seed muffins

    30 min

    The addition of yoghurt makes these muffins are nice and moist, and the pumpkin seeds give them some bite. This recipes makes half a regular size muffin tray.

    1 person made this

    Serves: 6 

    • 3 eggs
    • 250g plain flour or a mix of whole meal and plain flour
    • 3 teaspoons baking powder
    • 200g muscovado or cane sugar
    • 65ml olive oil
    • 125g natural yoghurt
    • 1 teaspoon vanilla extract
    • zest of 1 or 2 oranges, to taste
    • 60g pumpkin seeds
    • 60g chopped walnuts (optional)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease 6 cups of a muffin tray or line with 6 paper cases.
    2. In a medium bowl beat eggs, then add flour, baking powder, sugar, oil and yoghurt. Stir in vanilla, orange zest, pumpkin seeds and chopped nuts (if using). Pour mixture into prepared tins.
    3. Bake in preheated oven until skewer inserted in the centre comes out clean, 20 to 30 minutes.

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