The bub I'm currently incubating, makes me eat fruits and vegies, like there is no tomorrow... I wonder if she'll still be interested in such things once she's out and her very naughty diabetic Nonno (grandpa) introduces her to cakes, sweets and chocolate? Hmmm...
|Savory dressed in blue, Sweet dressed in pink|
Last night I 'needed' minestrone soup, a classic staple during the cold wintery months in our house and a great way to use up older vegies in the fridge. I didn't feel like adding pasta, but how would vegetable soup keep my tradesman husband full?
The answer - savory pumpkin muffins!
Then I remembered my own mother used to make delicious sweet pumpkin damper - but of course she no longer has the recipe. So I searched the interwebs, made some modifications and whipped up my own pumpkin muffins. Enjoy!
- 2 1/2 c self-raising flour (you could use wholemeal)
- 1 c cooled mashed pumpkin*
- 60g butter, room temperature
- 1 egg, lightly beaten
- 1/2 c milk
- 1 c grated sharp cheddar cheese
- 1/2 tsp grated nutmeg
- 1/3 cup brown sugar, lightly packed
- 1 c chopped walnuts (save a few to press into the top before baking)
- Preheat oven to 220 Celsius and grease a 12 hole muffin tin or line with paper liners.
- In a bowl, beat the butter with a spoon to soften, then add your savory OR sweet ingredients and mix.
- Next mix in pumpkin, egg and milk.
- Slowly add the flour and mix well, it should resemble a fairly soft dough.
- Fill each muffin hole, almost to the top - you should easily get 12 full muffins from this recipe.
- For savory muffins, sprinkle a little extra cheese before baking.
- For sweet muffins, press a few walnut pieces into the top of each muffin and sprinkle with a little cinnamon and sugar before baking.
- Bake for 15 minutes, or until a little golden. The muffins should spring back if you touch them with your finger - be careful, they will be very hot!
- Let cool on a wire rack and serve. (I enjoy them best whilst warm but they are still fabulous the next day in a lunchbox)
- 250gr of whole pumpkin should be more then enough for this recipe. Just peel, chop and boil until tender. Then mash or use a stick blender, you don't want any chunks. Why not freeze any leftovers for another batch or use as baby food?
- I recommend using Jap or Kent pumpkin for this recipe as Butternut naturally has a higher water content and you'll need to add a lot more flour to the mix.
- Other sweet options could include: different nuts, cinnamon, nutmeg, apple pieces or sultanas.
- Other savory options could include: feta or Parmesan cheese, sun-dried tomatoes, bacon pieces or chopped spinach.