Pumpkin, cheese and chive muffins
Skill level: Easy peasy
Costs: Cheap as chips
Served warm out of the oven, these tasty muffins are filling and nutritious. And you can use butternut squash instead of pumpkin too.
- 275g (10oz) plain flour
- 1tbsp baking powder
- 85g (3oz) light spreadable butter, melted
- 1tbsp caster sugar
- 100g (3½ oz) reduced-fat mature Cheddar cheese
- 275g (10oz) peeled and grated pumpkin or butternut squash
- 2tbsp freshly snipped chives
- 2 eggs
- 175ml (6floz) semi- skimmed milk
- 2tbsp pumpkin seeds
Top tip: Any leftover muffins can be stored in an airtight container for 2-3 days.
- Preheat the oven to 190ºC (gas mark 5, 375ºF) and line a muffin tin with 10 paper muffin cases.
- In a large bowl, sift together the flour and baking powder.
- Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
- 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.
- 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.