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Save to my recipesPumpkin Muffins Ingredients
| 1.50 kg | Pumpkin | |
| 2 | Potatoes Large | |
| 30 grams | Butter | |
| 125 grams | Cheddar Cheese Grated | |
| 1 l | JUST MILK |  |
| 200 ml | Crème Fraîche | |
| 6 | Free Range Eggs (Happy Eggs) |  |
| 1 pinch | Nutmeg Grated | |
| Salt To season | ||
| pepper To season |
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Pumpkin Muffins
Recipe Submitted By: bakingmad
Perfect pumpkin muffins that are great for October baking
| Preparation Time | 20 minutes |
|---|---|
| Baking Time | 45 minutes |
| Portions | 6 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Pumpkin Muffins
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both the vegetables into cubes.
-
Heat the JUST MILK in a large saucepan until almost boiling and add the potato and pumpkin.
- Leave to simmer for 20 minutes or until the vegetables are soft. Ladel out a glassful of JUST MILK and keep to one side for cooking.
-
Preheat the oven to 205°C.
- Roughly mash the potatoes and pumpkin with a fork.
-
Beat the eggs in a mixing bowl and add the cheese and cream. Season the mix with salt, pepper and a little nutmeg and mix with a wooden spoon until smooth.
- Add a little extra JUST MILK to loosen the mix if necessary.
- Grease a muffin tray with butter.
- Spoon the mixture into the muffin tray and add small piece of butter to the top of each one. Bake for around 20 minutes.
- Serve hot on a bed of salad.
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