Pumpkin and Rosemary breakfast cakes!

A new year and all, we should try and eat healthier. The past few days were what I would call an over indulgence in everything nice. Not that healthy cannot be tasty! Serve these delicious breakfast cakes with hot milk. Num num num! 

Ingredients 

1) 180 gm flour
2) 130 gm Atta flour
3) 1 tsp baking powder
4) 1/2 tsp baking soda
5) 1/2 tsp salt
6) 2 eggs
7) 275 ml milk
8) 100 ml yogurt
9) 2 tbsp honey
10) 60 l oil
11) 500 gm boiled pumpkin cubes
12) 6 tbsp dried rosemary
13) 6 tbsp dried pumpkin seeds

Recipe

1) Sieve the two kinds of flour, baking powder and salt into a bowl.
2) Whisk the eggs, milk, yogurt, oil and honey together. Mix with the flour.
3) Add 400 gm of the pumpkin and the dried rosemary to the cake mixture.
4) Pour into a cupcake/mini cake mould. Use the remaining 100 gm pumpkin cubes and pumpkin seeds to line the top.
5) Bake in a preheated oven(200 C) for 20-25 minutes. Let it cool down and serve with hot milk!

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