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
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.
Top tip: Any leftover muffins can be stored in an airtight container for 2-3 days.