Apparently snow is forecast for next week. I however would really rather prefer to cling on to autumn that little bit longer before winter descends upon us with a vengeance. With the leaves now having turned a warming golden colour and with a few still clinging on to the branches of the trees, it really is bright and crisp outside. I love this time of year and as well as igniting my affair with my slow cooker (more on this to come next week) it’s also time to crack open some of my favourite autumnal spices to warm things up in the kitchen.
The very lovely people at Just Ingredients, delivered a wonderful package to me recently, containing a supply of my favourite spices and seeds. Among the gems in my surprise package I received ginger, cinnamon, cloves, cardamom as well as vanilla pods and pumpkin seeds. I had to put to them to the test and they didn’t disappoint. What followed out of the oven were mouthfuls of autumnal deliciousness.
200g of plain flour
1 tsp. of baking powder
50g of caster sugar
200ml of full fat milk
1 heaped tsp. of ground ginger
2 heaped tsp. of ground cinnamon
1 heaped tsp. of ground cloves
6 heaped tsp. of pumpkin seeds
The Baking Bit…
1. Pre – heat the oven to 160C and line your muffin tray with nine muffin cases. If not using silicone cases line each one with a little oil.
2. Sift the flour into a bowl and then add in the baking powder, followed by the sugar. Crack each egg individually into the mixture and fold all the ingredients together.
3. Next add the milk, followed by the the cinnamon, ginger and cloves and again fold the mixture gently. Finally stir in the pumpkin seeds.
4. Divide the mixture into each of the nine cases and bake for 20 – 30 minutes.