Winter has well and truly set in in Sydney – I’m already dreaming of warm sandy beaches and short sleeves but that’s a long way off yet! To keep warm I’ve been doing a fair bit of baking lately and thought I’d try these muffins as a cold afternoon’s snack. They turned out rather delicious, and they’re even better with a piping hot cup of tea.
PUMPKIN, SAGE AND CHEESE MUFFINS (MAKES 12)
275g pumpkin, cut into 3cm cubes
1 tbsp olive oil
125g plain flour
100g wholemeal flour
25g rye flour
3 tbsp oats, plus extra to sprinkle
2 tbsp dextrose (or brown sugar)
2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
1 tsp hot smoked paprika
10-12 sage leaves, finely sliced
100g plain full-fat yoghurt
50g butter, melted
2 eggs, lightly beaten
1 tbsp dijon mustard
100g Jarlsberg cheese, grated, plus extra to sprinkle
1. Preheat oven to 180C. Lightly grease 2 x 6-hole muffin tins with butter.
2. Place pumpkin into a baking tray and drizzle with olive oil. Season with salt and pepper. Bake for 20 mins until cooked and soft.
3. Meanwhile sift flours into a large bowl. Add oats, dextrose, baking powder, soda, salt, paprika and sage. Stir to combine.
4. When pumpkin is cooked, reduce oven temperature to 170C. Allow pumpkin to cool slightly then place into a medium bowl and mash with a fork. Add yoghurt, butter, eggs, mustard and cheese. Stir to combine.
5. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Fold together gently until just combined.
6. Spoon mixture into muffin holes. Sprinkle with extra cheese and oats and bake for 20-25 mins until golden brown. Allow to cool on a wire rack. Serve.
Note: Once cooled, these muffins can be frozen or stored in an airtight container for 2-3 days. I used Jarlsberg cheese in this recipe but feel free to experiment with your favourite cheese or a mixture of several (goats cheese or cheddar would work really well). If you don’t have rye flour, increase the amount of wholemeal flour.