As a food writer, my kitchen has always been my sanctuary. It’s the place I retreat to after a busy day, a space where the rhythm of chopping and the aroma of a simmering pot can melt away the stresses of the world. With a delicious glass of Sussex wine in hand, I can create and relax.
But recently, that sanctuary has felt a little different. I don’t know anyone who hasn’t been affected by the rising cost of food prices. I’m torn between my budget and my deep-rooted desire to support the local producers who are the backbone of our Sussex food scene and the challenges they face. My challenge as a food writer and as a mother is to come up with budget-friendly meals that are still delicious and satisfying.
This autumn, I have created a collection of recipes that celebrate the heroes of the Sussex harvest and answer that dilemma. Recipes that are designed to be kind to your wallet, full of flavour, and hearty enough to satisfy even the most traditional of appetites. This is a guide to cooking with joy, supporting our community and feeding our families brilliantly.
These Apple & Pumpkin Spice Muffins are delicious, moist and perfect for a grab-and-go breakfast or a wholesome after-school snack. They use leftover pumpkin puree and grated apple, making them very budget-friendly and a great way to reduce waste.
Makes: 12 muffins
Estimated cost per muffin: £0.35–£0.45
Ingredients:
- 200 g plain flour
- 100 g light brown sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 large egg
- 100 ml rapeseed oil
- 200 g pumpkin puree (from roasted pumpkin)
- 1 large eating apple, grated.
Method:
- Preheat your oven to 180°C and line a muffin tin with 12 cases.
- Whisk together the dry ingredients in a separate bowl, whisk the egg, oil and pumpkin puree.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated apple.
- Spoon the batter evenly into the muffin cases.
- Bake for 20-25.
Freezing Tip: These muffins freeze beautifully. Let them cool completely, then store in an airtight container for up to 3 months.
This recipe is brought to you by Sarah Thompson of Sussex Kitchen.
If you like this recipe for Apple & Pumpkin Spice Muffins, you can find more of Sarah’s recipes here:
