Pumpkin & apple muffin, with raisins & walnuts

Yes, you read the title right! This is one muffin filled with plenty of goodness! Made with pumpkin & apple purees, plus raisins and walnuts to round off the yummy-ness... And, there's no fat used in this recipe. Convinced? I hope so... hahaha...

Following recipe makes 9 medium sized muffins:

Ingredients:

210g plain flour
260 to 280g white sugar (adjust based on personal preference)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 to 1/2 tsp cinnamon (adjust based on personal preference)
1/4 to 1/2 tsp ground cloves (adjust based on personal preference)
2 eggs
290g pumpkin puree
80g apple puree
40g chopped walnuts
90g raisins

Method:
Preheat oven to 175 C. Grease muffin pans or line with muffin cups. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and ground cloves together in a bowl. Separately mix the eggs, pumpkin, and apple puree together smooth. Add wet mixture to the dry ingredients and mix till just combined. Be careful not to over stir. Stir in carefully the raisins and walnuts. Spoon batter into the prepared muffin pans or cups. Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Rosemary & raisins

I love the subtle smell of herbs when munching into a piece of bread.  Last week, I was happy to work on a loaf called pane di ramerino or simply rosemary raisin bread.  Pane di ramerino, as the name suggests, is an Italian bread. Enriched with eggs, milk and olive oil, its believed to be of Tuscan origin made since the 16th century.  

Instead of using fresh rosemary and raisins as I did, the recipe also provided an alternative: using almonds in place of rosemary, dried figs in place of raisins and orange juice in place of olive oil - you'll get Pane ai fichi con mandorle or Fig bread with almonds instead.