The Taste the Distance Competition involved cooking a number of recipes and comparing the food miles between making the recipe from local produce as opposed to supermarket ingredients that could come from much further afield.

Pumpkin Muffins

(Using ingredients local to Bishops Waltham)

At this time of year (February) I use winter squash varieties of pumpkin, such as Crown Prince, Buternut or Ushiki Kuri, as they store well in a cool dry frost free place until mid June.  They are really easy to grow if you have the space, or becoming more widely available from supermarkets, farmers markets and veg box schemes.  Look for ones grown in Hampshire or UK wherever possible.

1. Prepare the muffin tins.  Preheat oven to 190 – 200^o C or Gas Mark 5.
2. Cut and peel the pumpkin / squash removing pulp and seeds.  Steam the chunks of pumpkin for 15 – 20 minutes until soft enough to mash or puree.  Set aside to cool.
3. In a large bowl, sift flour salt, baking powder, bicarbonate of soda, spices and sugar.
4. In a separate bowl, beat egg, milk, oil, honey and pureed pumpkin together.
5. Stir the liquid into the dry ingredients until just combined and no dry flour is visible.
6. Spoon the batter into the muffin tray.  Bake for 20 minutes until tops spring back when pressed gently.

* With self raising flour, omit baking powder, but do not adjust bicarbonate of soda.

** For these ingredients I have not included the miles, because there is not much choice on where you can get them from.

Food Miles Comparison

Ingredient Maps, Local Vs Supermarket