Pumpkin (or Butternut Squash), Cheese and Chive Muffins
I learned to make these while living in England last fall. They are so scrumptious, but MAN are they a lot of work.
I learned to make these while living in England last fall. They are so scrumptious, but MAN are they a lot of work.
Recipe:
275g plain flour
1 tbsp baking powder
1 tbsp caster sugar
100g grated cheddar cheese
275g peeled and grated pumpkin or butternut squash*
25g snipped fresh chives (dry chives will do in a pinch)
2 eggs
175g semi-skimmed milk
85g spreadable butter (I generally just used softened butter - use whatever your preference is)
Instructions:
Preheat oven to 190c (basically 375f)
In a large bowl, sift together the flour and baking powder.
Then stir in the sugar, cheese, pumpkin or butternut squash, and chives into
the flour mix.
Mix well.
In another bowl, beat eggs, milk and melted butter.
Pour
over dry ingredients and mix.
The batter will be lumpy, don't worry about it.
Bake 20-25** min
Makes about 10 in a standard muffin tin
For some extra fun you can throw pumpkin seeds on top of the muffins before they go in oven.
*If you've never grated butternut squash, I'm telling you right now, it's the devil. The absolute devil. I shredded my nails so much my first time. The easiest way I learned to do it was to peel the skin off (I used a potato peeler) of about halve the squash, then use the part with the skin still on as a grip and just go at it with a cheese grater. If anyone has any suggestions as to make this easier, I am all ears.
**Now, the recipe I got from my friend said 20-25 min. This is a lie. I generally have to leave it in an extra 5-10 min. I suggest leaving them be for 25 min, then checking in 5 minute intervals. You want to see them start turning golden brown. When they come out the will seem to be a bit under done once you bite into them. It is my opinion that this from all the gooey cheese and once they cool people love 'em.



