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Pumpkin and Cheddar Muffins

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Pumpkin & Cheddar Muffins


Ingredients (for ten to twelve small muffins)



200g self-raising flour

50ml milk

1 egg, beaten with a fork

100ml extra virgin olive oil

700g pumpkin, baked until soft and finely chopped

100g extra mature and creamy Cheddar, finely grated

A glass of Colombard Sauvignon Gascogne, Horgelus 2015 as an accompaniment.


Method



Heat the oven to 180C/160C fan/gas 4 and line the muffin cases on a tray.

Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil.

Gently fold in the pumpkin and Cheddar.

Spoon the mixture evenly into the muffin cases and place in the oven.

Bake for about 25 mins, then check – they may need a little longer.