Cheese and Pumpkin Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g pumpkin meat (Hokkaido or musk pumpkin)
- 250 g flour
- 125 g hard cheese, very spicy, (e.. a stron mountain cheese), alternatively a milder cheese can be used
- 2 egg (s)
- 2 teaspoons baking soda
- 80 ml vegetable stock
- 200 g sour cream
- 70 ml olive oil, alternatively sunflower oil
- 1 teaspoon curry powder
Print Recipe
Pin Recipe Instructions
- For a 12 cup muffin pan.
- First grate the cheese and coarsely grate the pumpkin pulp cut into pieces. Put the flour, baking powder and curry in a bowl and mix together. Add the grated cheese and stir in. Then add the grated pumpkin and mix everything again.
- In another bowl add the oil, vegetable stock and sour cream to the egg and whisk everything with the whisk. Now add the previously prepared flour mixture to this liquid mixture and stir in quickly.
- Fill the hollows of a muffin tin with paper liners and distribute the batter evenly in them. Place in the preheated oven and bake at 180 degrees (convection 160 degrees) for about 25 minutes.
- Once baked, leave it in the tin for a short time and then leave to cool a little on a wire rack. The muffins are delicious hot and cold!
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