Pumpkin Muffins With Quail Eggs
- Prep time: 20 min
- Bake time: 16–18 min
Striking a balance between fluffy and dense, these muffins are light in texture, yet still hearty enough to go hand-in-hand with sweater weather. Your entire house will smell amazing as these bake in the oven and are guaranteed to be a hit with whoever you share them with.
Once they've cooled off, you’ll find they’re anything but dry, and perfectly sweet with a tiny bit of spice. Unless you make a double batch, we doubt they’ll last — but if they do, they freeze spectacularly, so you can enjoy them throughout the season. Eat them for breakfast, as a post-lunch treat, or an after-dinner snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- A pinch of nutmeg
- A pinch of cloves
- Chopped chocolate, if desired
- Toasted walnuts, if desired
- 1 cup sugar
- 6 quail eggs
- 1/4 cup butter, melted
- 1 1/4 cups milk
- 1 cup canned pumpkin purée
Instructions
Preheat the oven to 400°.
Combine and stir all dry ingredients in a large mixing bowl.
Melt the butter in a second mixing bowl. Add the eggs and milk, beating as you do so.
Make a well in the centre of the dry ingredients and pour the wet ingredients into it, along with the pumpkin purée. Mix thoroughly, stirring and folding rather than beating.
When the mixture is smooth in consistency, pour into prepared muffin tins or cups, and bake for 16 to 18 minutes.
