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  3. Savoury Pumpkin Muffins

Savoury Pumpkin Muffins

These cheesy savoury muffins are packed full of hidden vegetables including leek, red pepper, sweetcorn and pumpkin. A great way to use up leftover bits of veg and utilize frozen mixed vegetables.
Ȑ
Difficulty
Low
ȑ
Time
75 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product MultiPro OneTouch foodprocessor en blender FDM73.480SS MultiPro OneTouch foodprocessor en blender FDM73.480SS

Ingredients

Servings: 12
Makes: 12 Muffins
For the muffin mixture
200 g potiron, peeled
30 g fromage cheddar
60 g fromage emmental
225 g farine complète
2.5 tsp levure
  sel, as needed
  poivre noir, as needed
30 g poireau, roughly chopped
115 g mélange de légumes surgelé, thawed
150 g poivre rouge, deseeded, diced
5 g persil frais, leaves only, finely chopped
100 ml lait
100 ml huile de tournesol
3  œufs

For the topping
100 g potiron, diced
3 Tbsp graines de potiron
0.5 tsp paprika moulu
1 tsp flocons de piment


Instructions

STEP 1/3

Preheat the oven to 170ºC.
Line a 12 hole muffin tin with paper cases.
Fit the Grating Disc.
Grate 200 g pumpkin, cheddar and Emmental cheese into the Appliance bowl on medium speed.

STEP 2/3

Remove the Grating Disc, fit the Knife Blade.
Add milk, sunflower oil and eggs into a jug and stir to combine.
Add flour, baking powder, salt, black pepper, leek, frozen vegetables, ¾ of red pepper and parsley into the Appliance bowl.
Mix for 20 seconds on low speed until combined.
Add the egg mixture while the machine is running.
Mix until combined on low speed.

STEP 3/3

Divide the mixture between the muffin cases.
Top with the reserved red pepper and 100 g diced pumpkin.
Add pumpkin seeds, paprika and chilli flakes into a clean bowl and stir to combine.
Sprinkle each muffin with the seed mixture.
Bake for 35 minutes at 170ºC until golden.
Remove from the oven and let cool for 20 minutes.

 

Serve.

  1. Back to homepage
  2. Recipes
  3. Savoury Pumpkin Muffins

Savoury Pumpkin Muffins

These cheesy savoury muffins are packed full of hidden vegetables including leek, red pepper, sweetcorn and pumpkin. A great way to use up leftover bits of veg and utilize frozen mixed vegetables.
Ȑ
Difficulty
Low
ȑ
Time
75 min
&
Author
Kenwood
lorem ipsum
Servings:12
Makes:12 Muffins

Ingredients

For the muffin mixture
200 g potiron, peeled
30 g fromage cheddar
60 g fromage emmental
225 g farine complète
2.5 tsp levure
  sel, as needed
  poivre noir, as needed
30 g poireau, roughly chopped
115 g mélange de légumes surgelé, thawed
150 g poivre rouge, deseeded, diced
5 g persil frais, leaves only, finely chopped
100 ml lait
100 ml huile de tournesol
3  œufs

For the topping
100 g potiron, diced
3 Tbsp graines de potiron
0.5 tsp paprika moulu
1 tsp flocons de piment

This recipe is prepared with: lorem ipsum FDM73.480SS

Instructions

STEP 1/3

Preheat the oven to 170ºC.
Line a 12 hole muffin tin with paper cases.
Fit the Grating Disc.
Grate 200 g pumpkin, cheddar and Emmental cheese into the Appliance bowl on medium speed.

STEP 2/3

Remove the Grating Disc, fit the Knife Blade.
Add milk, sunflower oil and eggs into a jug and stir to combine.
Add flour, baking powder, salt, black pepper, leek, frozen vegetables, ¾ of red pepper and parsley into the Appliance bowl.
Mix for 20 seconds on low speed until combined.
Add the egg mixture while the machine is running.
Mix until combined on low speed.

STEP 3/3

Divide the mixture between the muffin cases.
Top with the reserved red pepper and 100 g diced pumpkin.
Add pumpkin seeds, paprika and chilli flakes into a clean bowl and stir to combine.
Sprinkle each muffin with the seed mixture.
Bake for 35 minutes at 170ºC until golden.
Remove from the oven and let cool for 20 minutes.

 

Serve.

Notes