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Pumpkin, Cheese And Chive Muffins
This is a lovely simple recipe, perfect for getting the kids to help with the stirring!
Makes: 10 muffins
Preparation time: 10 minutes
Cooking time: 30 minutes
275g (10oz) plain flour
15ml (1tbsp) baking powder
85g (3oz) Country Life Lighter Spreadable butter, melted
15ml (1tbsp) caster sugar
100g (3½oz) reduced fat mature Cheddar cheese
275g (10oz) peeled and grated pumpkin or butternut squash
30ml (2tbsp) freshly snipped chives
2 eggs
175ml (6floz) semi- skimmed milk
30ml (2tbsp) pumpkin seeds
- Preheat the oven to 375ºF, 190ºC, gas mark 5. Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder
- Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well
- In another bowl, beat together the eggs, milk and melted Country Life Lighter Spreadable and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold
Cook’s tip: Any remaining muffins can be stored in an airtight container for 2-3 days
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