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Recipe: Butternut and pumpkin seed muffins

Makes 10-12

Prep:

Cook:

Serves:

    Savory muffins have a fan-following of their own. Once you have mastered the art of preparing them, you can be adventurous with your fillings. Try courgette and Cheddar or black olive and sun-dried tomato. Best served warm from the oven or reheated the next day. Excellent with a wintry soup.

    Makes 10-12

    Ingredients

    ● 250g plain white flour
    ● 2 heaped tsp baking powder
    ● 1 tsp caster sugar
    ● ½ tsp sea salt
    ● 1 large egg, beaten
    ● 2 tbsp extra virgin olive oil
    ● 200ml semi-skimmed milk
    ● 250g cottage cheese
    ● 20g pumpkin seeds

    For the filling
    ● 600g butternut squash, peeled and cut into 2cm chunks
    ● 1 tbsp extra virgin olive oil
    ● 1 tbsp good quality balsamic vinegar
    ● Black pepper
    ● Sea salt with garlic (if possible), or regular sea salt

    For the garnish
    ● 15g pumpkin seeds
    ● 30g Cheddar cheese, grated

    Preparation time: 40 mins; Cooking time: 25-30 mins

    Method

    ● Preheat the oven to 190°C.
    ● Place the squash in a mixing bowl and combine with olive oil, balsamic vinegar, black pepper and sea salt with garlic.
    ● Bake the seasoned squash for 25–30 minutes on a lightly oiled or parchment-lined baking tray. Toss after 10 minutes and check regularly to prevent it burning.
    ● When soft and a little caramelised, remove from the oven and leave to cool.
    ● Sift the flour, baking powder, sugar and salt into a large mixing bowl.
    ● Lightly beat the egg, then add the milk and olive oil.
    ● Make a well in the centre of the flour mixture, and pour in the liquid ingredients.
    ● Stir the mixture with a wooden spoon then add the cooled squash.
    ● Lightly fold in the cottage cheese and 20g of pumpkin seeds.
    ● Spoon the mixture into a muffin tray lined with regular muffin cases or folded tulip muffin cases (available from baking specialists and various online suppliers).
    ● Sprinkle with the cheese and the remaining pumpkin seeds
    ● Bake for 25-30 minutes until golden brown and springy to the touch.
    ● Cool on a wire rack.

    Cook with Lisa

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