Pumpkin Polenta Muffins

Preheat oven to 220 C / Gas 7. Grease muffin tins or line with paper cases.

In a large bowl, stir flour, polenta, baking powder, bicarbonate of soda and salt. In a small bowl, stir together the eggs, pumpkin puree, sugar and oil.

Make a well in the centre of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin holes.

Bake in preheated oven for 15 to 18 minutes, until a skewer inserted into centre of a muffin comes out clean.