Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese
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| Serves | 10 to 12 muffins |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Lunch, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
These delectable savoury muffins are perfect for breakfast, brunch, supper or to accompany soups and stews as well as being a great addition to the school or office lunch box. Cooked pumpkin is the main star of these tasty bites, with walnuts, poppy seeds and Cheddar cheese making star appearances too! Bake a batch of these when you have a "baking day" and freeze half for future treats and meals.
Ingredients
- 375g self-raising flour
- salt and black pepper, to taste
- 75g butter or margarine (I used Clover Additions Immunity Support with buttermilk)
- 1 large free-range egg, beaten
- 300mls milk
- 75g grated mature Cheddar cheese
- 25g grated Parmesan cheese
- 225g roasted, cooked pumpkin (cut into small pieces, or frozen/tinned cooked pumpkin pieces)
- 50g chopped walnuts
- 2 tablespoons poppy seeds
- 1 teaspoon dried oregano
- 25g grated Cheddar cheese (for the topping)
Note
These delectable savoury muffins are perfect for breakfast, brunch, supper or to accompany soups and stews as well as being a great addition to the school or office lunch box. Cooked pumpkin is the main star of these tasty bites, with walnuts, poppy seeds and Cheddar cheese making star appearances too! Bake a batch of these when you have a "baking day" and freeze half for future treats and meals. (This recipe was developed for Clover and their new Additions range; I used their Immunity Support margarine in this recipe, which is made with buttermilk and has 70% less saturated fat than butter. Rich in Vitamin A and a source of Folic Acid to help support a healthy immune system)
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6 and spray a 12 hole muffin tin with cake release spray, or grease them with butter or margarine, or line them with paper cases. |
| Step 2 | Add about 1/2 teaspoon each of salt and black pepper to the flour and then rub in the fat (butter or margarine) until it is well blended. |
| Step 3 | Stir in the rest of the ingredients, except the cheese topping and mix to amalgamate all the ingredients, but don't over mix. |
| Step 4 | Spoon the muffin mixture into the prepared muffin tin, you will get between 10 and 12 muffins out of the mixture, and then scatter the grated cheddar cheese over them as a cheesy topping. |
| Step 5 | Bake for 25 to 30 minutes, or until the muffins have risen, are firm to the touch and are golden brown with a melted cheese topping. |
| Step 6 | Allow them to cool for 2 to 3 minutes in the tin before gently turning them out and allowing them to cool completely on a wire rack. Best eaten on the same day. |
| Step 7 | Can be frozen. Allow to thaw at room temperature and "freshen" them up in a warm oven. |
