Pumpkin muffins - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
- 1½ kg Pumpkin
- 2 Potato(es) large
- 1l Milk
- 6 Egg(s) (free range)
- 125 g Cheddar cheese
- 200 ml Crème fraîche
- Salt to season
- Pepper to season
- Nutmeg grated
- 30 Butter
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1
Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both into cubes.
For this step you'll need:
- 1½kg Pumpkin
- 2 Potato(es) large
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2
Heat the milk in a large saucepan until almost boiling and add the potato and pumpkin.
For this step you'll need:
- 1l Milk
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3
Leave to simmer for 20 minutes or until the vegetables are soft. Ladle out a glassful milk and keep to one side.
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4
Preheat the oven to 200°C (fan 180°C, gas mark 6).
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5
Roughly mash the potatoes and pumpkin with a fork.
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6
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.
For this step you'll need:
- 6 Egg(s) (free range)
- 125g Cheddar cheese
- 200ml Crème fraîche
- Salt to season
- Pepper to season
- Nutmeg grated
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7
Add a little of the reserved milk to loosen the mix if necessary. Grease a muffin tray with butter.
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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.
For this step you'll need:
- 30 Butter