When I was at school, I overdid it with the sandwiches. Particularly the combination of ham, lettuce and mayo. I just have difficulty getting excited about a sandwich for lunch. So I like to look for other options.
I like to make batches of savoury muffins on the weekend for my work lunches (or at the moment, for my hectic weekday lunches with a baby who needs lunch too). They’re easy to heat up, filling and so moreish.
I have taken inspiration from Stephanie Alexander’s recipe for Allan and Michele’s Asian-inspired Pumpkin Soup from her wonderful cookbook The Cook’s Companion and turned it into muffin form. They have just the slightest hint of curry, and are super light and fluffy. They’re the perfect texture, not too dry or crumbly and they keep well for several days in an airtight container in the fridge. Or, if you’re feeling exceptionally organised, you could freeze them for a busy day.
And they’re so easy to make! So get cracking! If you’re feeling like a sweet muffin, why not go ahead and check out my Custard and sultana muffins.
Curry pumpkin muffins
- 225g plain flour
- 1 tsp salt
- 2 tsp baking powder
- 225ml milk
- 2 eggs
- 115g vegetable oil
- 1 tbs Thai curry paste, red or green
- 400g pumpkin, peeled and chopped into 2cm cubes
- 30g mix of pepitas and sunflower seeds
- Preheat oven to 180° Celsius. Grease a muffin tray with spray oil.
- Steam the pumpkin until tender (about 10-15 mins) and mash with a potato masher until smooth.
- Combine the flour, salt and baking powder in a medium bowl.
- Combine the milk, eggs, oil, curry paste and pumpkin in a separate bowl. Whisk to mix thoroughly.
- Combine all of the ingredients together. Spoon the mixture into the muffin tray. Sprinkle the muffins with the pepitas and sunflower seeds.
- Bake muffins in the oven for 30 mins or until golden on top. You will know that they are done when a skewer will come out clean when tested.