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Pumpkin Muffins

  • Total Time

    50m
    • Prep Time

      30m
    • Bake Time

      20m
  • Serves

    6

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

Get creative with your leftover pumpkin by making these perfect pumpkin muffins.

Method

  1. Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both into cubes.

    • 1.5kg Pumpkin
    • 2 Large Potatoes
  2. Heat the milk in a large saucepan until almost boiling and add the potato and pumpkin.

    • 1ltr Milk (Whole)
  3. Leave to simmer for 20 minutes or until the vegetables are soft. Ladle out a glassful milk and keep to one side.

  4. Preheat the oven to 200°C (fan 180°C, gas mark 6).

  5. Roughly mash the potatoes and pumpkin with a fork.

  6. Beat the eggs in a mixing bowl and add the cheese and creme fraiche. Season the mix with salt, pepper and a little nutmeg and mix with a wooden spoon until smooth.

    • 6 Large Free Range Egg(s)
    • 125g Cheddar Cheese (Grated )
    • 200ml Crème Fraîche
    • A Pinch Salt (To Season)
    • A Pinch Pepper (To Season )
    • A Pinch Grated Nutmeg
  7. Add a little of the reserved milk to loosen the mix if necessary. Line your muffin tray with 6 muffin cases.

  8. 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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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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