On the shortest day of the year, here’s a little something baked to brighten up the barely light hours. I picked rather too much rosemary the other day, and spent a few days pondering on how best to use it up. It doesn’t freeze very well and I’m not a fan of the dried stuff. After admiring the stems as a herbal arrangement in my kitchen for a while, I decided to do some flavour experimentation, and these muffins are the result.

I wasn’t really intending them to be so festive looking, but the sprigs reminded me of tiny pine trees and then my mind started going into creative mode. I hope you enjoy them. The flavour is really rich and perfect for the time of year. You only need to use the leaves for this recipe – the stems are too tough – and try to chop the leaves as small as possible for the best flavour and better eating.

Makes: 10

• 150ml sunflower oil
• 150g dark brown sugar
• 150g silken tofu
• 45g cocoa powder
• 2 level tsp gluten-free baking powder (such as Dr Oetker)
• 1 level tbsp ground arrowroot (I often add this to help bind gluten-free cake mixtures together)
• 100g ground almonds
• 75g polenta
• Finely grated rind 1 unwaxed orange
• 2 level tsp finely chopped rosemary leaves
• Pinch of salt
• 125g icing sugar + extra to dust
• Approx. 40ml freshly squeezed orange juice
• 10 tsp Chia or poppy seeds
• 10 small sprigs of fresh rosemary

1. Preheat the oven to 180°C (160°C fan oven, gas mark 4). Line a muffin tin with 10 paper cases. Put the oil, sugar and tofu in a bowl and whisk together with an electric mixer until well blended and thick.
2. Sieve 25g cocoa, baking powder and the arrowroot on top. Add the almonds, polenta, orange rind, chopped rosemary and salt. Mix all the ingredients together until thoroughly combined.
3. Divide the mixture equally between the cases. Smooth the tops and bake for about 35 minutes until just firm to the touch – the cakes may look slightly sunk in the middle. Cool in the tins for 5 minutes then transfer to a wire rack to cool completely.
4. To decorate, sieve the icing sugar and remaining cocoa powder into a small bowl and mix together with sufficient orange juice to make and smooth, spreadable icing. Spoon sufficient icing on top of each muffin and spread to cover the top completely.
5. Sprinkle the top of each muffin with 1 tsp seeds. Leave for a few minutes to set before adding the finishing touches.

   

   Just before serving, carefully put the muffins into small flower pots. Push a sprig of rosemary into the top of each and if liked, dust the rosemary lightly with a little icing sugar for a frosted look.

   The muffins freeze well once iced and seeded, and will also keep for 4-5 days in an airtight tin once decorated. Simply decorate with fresh rosemary and icing sugar just before serving.