Served warm out of the oven, these tasty muffins are filling and nutritious. You can use butternut squash instead of pumpkin too.
Makes: 10 muffins
Prep time: 10 mins
Cooking time: 30 mins
275g (10oz) plain flour
1tbsp (15ml) baking powder
85g (3oz) light spreadable butter, melted
1tbsp (15ml) caster sugar
100g (3½oz) reduced fat mature Cheddar cheese
275g (10oz) peeled and grated pumpkin or butternut squash
2tbsp (30ml) freshly snipped chives
2 eggs
175ml (6floz) semi- skimmed milk
2tbsp (30ml) pumpkin seeds
1. Preheat the oven to 190ºC (gas mark 5 / 375ºF) and line a muffin tin with 10 paper muffin cases.
2. In a large bowl, sift together the flour and baking powder.
3. Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
4. In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined - the batter will be lumpy.
5. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds. Bake for 20-25 mins until risen and firm. They’re delicious eaten warm or cold.
Cook's tip: Any leftover muffins can be stored in an airtight container for 2-3 days
More recipes:
Savoury cheese and sweetcorn muffins
Breakfast muffins
Pea, ham and cheese muffins
Where to next?
Your tips for cooking with cheese
Sweet and savoury muffin recipes