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.
