Pumpkin, cheese and chive muffins
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Served warm out of the oven, these tasty muffins are filling and nutritious. You can use butternut squash instead of pumpkin too.
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Prep time: 10 mins
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Cooking time: 30 mins
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Makes: 10
Ingredients
Any leftover muffins can be stored in an airtight container for 2-3 days
- 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
Method
- 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.
Cook's tip: Any leftover muffins can be stored in an airtight container for 2-3 days www.enjoycountrylife.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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