Pumpkin and Parmesan Muffins

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Autumn is upon us, which means everybody is out buying pumpkins either to carve or just for decorations…not sure many of us actually eat them…?? So with that in mind, I’ve created my first pumpkin recipe. And it’s a savoury one! Ooeerrrrr….not like me I know, but these are delicious (tooting my own horn? ME?? ) Anyway, I hope you are enjoying the shift in seasons; I am now starting to plan some Halloween bakes too, if you have any requests then just message me and let me know. I will try my best to film some too!

I hope you enjoy this recipe; Freya also enjoys these too so a good one for your little ones especially if you’re doing baby led weaning, as they break apart but don’t crumble so they can hold pieces easily.

 

Ingredients:

  • 350g Cooked Pumpkin
  • 150g Cheddar
  • 50g Parmesan
  • 50g Finely chopped leeks
  • 1.5-2 tsp Rosemary, finely chopped
  • 1 Large Egg
  • 2 tblsp Olive Oil
  • 100ml Whole Milk
  • 200g Plain Flour
  • 2 tsp Baking Powder
  • Grating of nutmeg
  • Black pepper to taste

 

Method:

  • Pre-heat the oven to 170 Fan/190 Conventional
  • Bake the pumpkin for approximately 30 minutes. To make this easier I cut the pumpkin into large chunks (see below) with the skin still on. Place the pumpkin skin side down in a baking tray, drizzle with olive oil, black pepper and paprika (if you like this extra flavour).

Roasted pumpkins in a baking tray

  • Once the pumpkin is cooked and softened remove the pan from the oven, and remove the skin. Once cooked the skin will easily peel off. Place the pumpkin into a bowl and mash with a fork.
  • Place 350g of roasted, mashed pumpkin into a large mixing bowl and add the grated cheddar, parmesan, leeks, rosemary, egg, olive oil, milk and mix well until combined.
  • In a separate bowl mix the plain flour and baking powder. Once combined, add this dry mix to the wet mix and fold together until just combined.
  • Now add your nutmeg and black pepper to taste. I used a generous grating of Nutmeg. I also like a lot of black pepper, but again do this to your taste.
  • Grease a 12 hole muffin tray, I used butter for this.
  • Divide the mix equally between the 12 holes.
  • Bake for 26 minutes approximately (oven temp as above), but check anytime from 23 minutes. I cooked them until turning brown.
  • Take the tray out of the oven to cool.
  • Cool in the tray for approximately 10 minutes, then transfer to a wire cooling rack.

I hope you enjoy this recipe, it’s very quick to do and makes a great snack, I give these to my daughter as well and she really likes them.

Enjoy!

Carly

Pumpkin and Parmesan savoury muffins on a wire cooling rack with a tea towel and pumpkins

2 Comments

  1. October 11, 2018 / 7:59 pm

    Definitely need to give these a go, I usually just give our pumpkins to the pigs 🙈 they look amazing 😍

    • blearyeyedbaker
      Author
      November 14, 2018 / 8:25 pm

      Ooo yes! Save some for you too 🙂 xx Enjoy

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