I made these up using the Mini Savoury Muffins base and added some grated pumpkin and sprinkled the tops with poppy seeds. I left the cheese out from the original recipe because I didn’t have any. Like everything, Roman loves them.
Pumpkin and Poppy Seed Mini Muffins
2 cups (300g) plain flour
1 tbsp baking powder
1/4 cup olive oil
1/2 cup milk
2 cups raw, grated pumpkin
1 tbsp poppy seeds*
Preheat oven to 180°C (350°F). Lightly spray a 24 hole mini muffin pan with cooking spray.
Sift flour and baking powder together. Give it a quick stir to make sure the baking powder is evenly distributed. Stir through the grated pumpkin.
Pour oil and milk into a jug then crack the eggs into the jug and whisk it all together. Make a well in the centre of the dry mix and pour in the liquid. Mix until just combined, giving you a thick batter.
Spoon batter into muffin tray and sprinkle the tops of the muffins with the poppy seeds. Bake in the oven for 15 – 20 mins, until the muffins are nice and golden on top. Remove tray from oven, and cool muffins in tray for 5 mins, then turn out onto a rack to cool.
These can be served warm or cold and freeze really well. I just take a couple out of the freezer a few hours before I need them.
*I’m sure these would be nice with a tablespoon of the poppy seeds mixed through the batter too. In that case, you’d need about 2 tbsp of poppy seeds.